CrappieNow 2013 Recipes

Fried CRAPPIE with Lemon-Pepper Buttermilk Crust

4 to 6 crappie fillets, washed, drained, and patted dry with paper towels Keebler's Original "Flipsides" Pretzel Crackers¾ cup buttermilk¾ cup plain flourSaltLemon-pepper pepper marinadeCanola … Continue reading Fried CRAPPIE with Lemon-Pepper Buttermilk Crust

4 to 6 crappie fillets, washed, drained, and patted dry with paper towels

Keebler’s Original “Flipsides” Pretzel Crackers
¾ cup buttermilk
¾ cup plain flour
Salt
Lemon-pepper pepper marinade
Canola or vegetable oil for frying

 

Sprinkle salt and lemon-pepper marinade on both sides of the dry fish fillets and allow fillets to stand for several minutes to absorb the seasoning.

Place some “Flipsides” pretzel crackers into a large Ziploc bag and seal. Crush the crackers inside the plastic bag with a rolling pin.

Put the buttermilk and the flour into two separate flat dishes. Dredge both sides of the fish fillets in the buttermilk. Then dredge both sides in the flour. Lightly dip the fillets again into the buttermilk; then place the battered fish fillets into the Ziploc bag with the crushed pretzel crackers.

Carefully seal the bag and shake to coat the fish fillets with the cracker crumbs. Additional crushed crackers may be needed to bread all the fillets.

Heat oil to hot, but not smoking. Add the fish fillets; then reduce the heat to fry until the fish is done and golden brown.

Drain cooked fish fillets on paper towels and sprinkle with lemon-pepper marinade. Sprinkle with salt, if needed.

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