Prep 5 mins
Cook 10 mins
For those of you living in the Midwest and lucky enough to snag those delicious crappie fish, here's a recipe that will do justice to those wonderful little fellas!
- 1 lb crappie fillets, cut into fingerlike strips
- 12 ounces ale or 12 ounces any full-bodied beer
- 1 1⁄2 cups cornflour
- 1 teaspoon salt
- 1 teaspoon paprika
- 1⁄2 teaspoon cayenne pepper
- 1 cup flour
- fresh peanut oil or canola oil
- Empty beer into a large bowl.
- Add the corn flour, salt, paprika, and cayenne to the bowl and whisk until you have light and frothy batter.
- Refrigerate for a least an hour but up to five days.
- In a deep fryer or deep skillet, heat at least 2 inches of oil to 375 degrees F.
- Dredge fillets in flour, shaking off any excess; then dip them in the beer batter, coating them well.
- Fry in oil until perfectly golden and drain on paper towels.
- Serve with lemon wedges, tartar sauce and hot sauce. Yum-yum! Prep time does not include refrigeration time.
Excellent. We had a good day fishing and I wanted to make it different than our usual way and found this recipe. I'm so glad I did. The crust was very crispy and help together very well during the frying process. I tried it in my deep fat fryer but it stuck to the basket so switched to a regular frying pan. Peanut oil is the key to any fish fry, IMHO. The only thing I did differently is I doubled the recipe for all the fish we had and used 2 cups cornmeal and 1 cup of flour together with the other batter ingredients. The rest stayed the same. thanks so much for a wonderful meal.