Ingredients
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1
-
12
-
1 1/2
-
1
-
1
-
1/2
-
1
-
-
-
-
-
-
-
-
Directions
Crappie Fish Fry, 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!, not very good regret cooking such a tasty fish with this recipe, frying crappie today and I am a southern boy so I can do but trying different things doing a cajun side normal potatoes, corn, with onion and garlic mix got tonies for basic batter but buttermilk and brown mustard and thinking about adding a little pickle vinegar to the start the slow fry making sure that the fish has time to soak in the buttermilk vinegar Mistake or Not
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Steps
|
1
Done
|
Empty Beer Into a Large Bowl. |
|
2
Done
|
Add the Corn Flour, Salt, Paprika, and Cayenne to the Bowl and Whisk Until You Have Light and Frothy Batter. |
|
3
Done
|
Refrigerate For a Least an Hour but Up to Five Days. |
|
4
Done
|
in a Deep Fryer or Deep Skillet, Heat at Least 2 Inches of Oil to 375 Degrees F. |
|
5
Done
|
Dredge Fillets in Flour, Shaking Off Any Excess; Then Dip Them in the Beer Batter, Coating Them Well. |
|
6
Done
|
Fry in Oil Until Perfectly Golden and Drain on Paper Towels. |
|
7
Done
|
Serve With Lemon Wedges, Tartar Sauce and Hot Sauce. Yum-Yum! Prep Time Does not Include Refrigeration Time. |
