|Crappie draining from the fryer.|
To our great good fortune a friendly and long time customer of my husband gave him 3 pounds of crappie he has just caught and filleted at his retirement home at Kentucky Lake. He had come here to bring a repair for Brian and treated us to his catch. He said his freezer was full as it has been a great fall for crappie fishing.
This was to become Sunday dinner for our bunch along with the criss cross peanut butter cookies, baked beans. roasted white potatoes and a fresh fruit platter in lieu of a vegetable salad for a change.
When I opened the plastic bag of fish I knew how fresh they really were when there was no smell of anything at all. You would have never known I was holding a bag of fish in my sink had you walked in behind me!!
I rinsed them and set them to drain in a colander in the sink while I prepared the mixture to dredge them in and heated the oil to fry them. Here is what you will need to fry fish for 6 people:
3 pounds fish fillets cut into serving size pieces
large skillet or shallow flat bottomed pan
pie plate for dredging mixture
tongs or forks to turn fish
paper toweling on a plate to drain the fried fish
optional, preheat the oven to 175-200 degrees F to hold the fish if needed
1 C. flour
1 C. cornmeal
3 T. paprika
1 1/2 t. salt
1/2 t. pepper
1/2 t. lemon pepper
1/2 t. garlic powder
Dredge each piece and drop it into the hot oil. Turn after 2-3 minutes and fry another 2 minutes or so. You can tell when it is done because you will see the flakiness of the flesh upon bending a piece back a little. Drain on paper towels and serve with fresh lemon wedges.