Crappie Fish Fry

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)

IngredientsCrappie Fish Fry

  • 1 lb. crappie fillets, cut into fingerlike strips
  • 12 ounces ale or 12 ounces any full-bodied beer
  • 1 1⁄2 cups corn flour
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1⁄2 teaspoon cayenne pepper
  • 1 cup flour
  • Fresh peanut oil or canola oil frying


  1. Empty beer into a large bowl.
  2. Add the corn flour, salt, paprika, and cayenne to the bowl and whisk until you have light and frothy batter.
  3. Refrigerate for at least an hour but up to five days.
  4. In a deep fryer or deep skillet, heat at least 2 inches of oil to 375 degrees F.
  5. Dredge fillets in flour, shaking off any excess; then dip them in the beer batter, coating them well.
  6. Fry in oil until perfectly golden and drain on paper towels. For flipping the fish we use the Good Grips Fish Turner Click Here 

Serve with lemon wedges, tartar sauce and hot sauce. Yum-yum! Prep time does not include refrigeration time.

Print Friendly, PDF & Email
Posted in Crappie Fish Fry Tagged with: , ,
One comment on “Crappie Fish Fry
  1. Kathy says:

    I love this recipe!! Crappie is my upmost favorite lake fish. Thank you for posting

Post a Comment

Your email address will not be published. Required fields are marked *

Subscribe to our “Recipe of the Week”


feed-icon-40-sharp TW FB-f-Logo__blue_40

Healthy Eating for Kids
CrockPot Girls Recipe Collection