Fry up flaky and tender fish with a golden brown crust the way it's meant to be enjoyed with Carolina Cooker® pans! Crappie fish are known for a mild yet sweet flavor and are found native to a variety of lakes, rivers and even ponds across North America. This is a very simple recipe that can be prepared right on the river banks or in your outdoor kitchen. Pan-frying allows the natural sweetness and flaky interior of the fish to really shine, and is a great way to cook tilapia, cod, or even snapper.
Cookware We Recommend: #130983 - 10” Aluminum Frying Pan and #48590 - 2 Burner Tabletop Stove
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 4
Ingredients:
- 4-6 Crappie Filets (or any fresh fish)
- 2 Cups All-Purpose Flour
- 2 Tablespoons Carolina Cooker® Seafood Seasoning
- Oil for frying
- 1/4 Cup Dill Pickle, diced
- 1 Tablespoon Fresh Dill, chopped fine
- 1 Cup Mayonnaise
- 2 Tablespoons Carolina Cooker® Southern Sunshine Grillin Sauce
- Juice of 1 Lemon
- Salt and Pepper to taste
Directions:
- Heat about 1" of oil in a frying pan to around 325 degrees
- On a plate add the flour and seafood seasoning, stir to combine
- Dredge both sides of the fish filets into the seasoned flour one at a time making sure to cover the entire surface well
- Carefully add the fish filets to the pan one at a time laying down each away from you.
Don't overcrowd the pan and fry in batches if needed - Fry the fish for about 3 minutes each side, checking to ensure the oil temp stays around 325 degrees and the crust is golden brown
- In a bowl combine the dill pickles, fresh dill, mayonnaise, Southern Sunshine Grilling Sauce and lemon juice with a pinch of salt and pepper. Stir to combine to form the tartar sauce
- Once the crappie is golden brown on both sides, remove to a plate lined with a paper towel or wire rack and season with salt and pepper
- Serve alongside the homemade Carolina Cooker® Southern Sunshine tartar sauce and Enjoy!
