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Dip the crappie filets into the battered mix, generously coating each one on either side. Heat a quarter cup of cooking oil in a pan at a high heat, or simply use a deep fryer if you have one. Fry for a few minutes on either side and enjoy! SRFishing Vlog #3 - Cooking CRAPPIES in a Homemade BEER BATTER. Watch on.

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In a skillet or heavy pot, add the peanut oil and vegetable shortening to a depth of 1 inch, and heat until it reaches 375 degrees. Dredge the fillets in the seasoned cornmeal mixture until well coated on all sides. Dredge the crappie in the cornmeal mixture. Shake each fillet to remove any excess breading, then drop directly into the hot oil.

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Refrigerate for a least an hour but up to five days. In a deep fryer or deep skillet, heat at least 2 inches of oil to 375 degrees F. Dredge fillets in flour, shaking off any excess; then dip them in the beer batter, coating them well. Fry in oil until perfectly golden and drain on paper towels. Serve with lemon wedges, tartar sauce and hot sauce.

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After marinating, liberally coat the crappie fillets with cracked black pepper and move them into the bag of batter. Shake the bag to give the fillets an even coating of the flour/corn meal.

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Heat 2 inches of vegetable oil in an iron skillet to 375 degrees. In a shallow bowl, mix the remaining ½ cup of cornmeal and the remaining ½ cup flour. Dredge both sides of the fish fillets; then shake off excess flour. Dip the floured fish fillets in the beer batter to completely coat the fish. Fry in the hot oil until browned on one side.

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Directions: In a shallow pan or dish mix flour, paprika, salt, and pepper. In a separate shallow dish add egg and tablespoon water and beat together. Put oil into a skillet and heat. Dip each fish fillet in the egg mixture and then dredge in the flour mixture. Pan fry the fish making sure that the fish is cooked until golden on both sides.

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Step 2. Combine cornmeal, flour, salt, and pepper in a heavy paper bag. Place 6 fish at a time in bag; shake until lightly coated. Dip in milk to moisten; return fish to bag to lightly coat. Fry in deep hot oil (375°) until fish float to the top and are golden brown; drain. Repeat procedure until all fish are fried. Step 3.

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1 1/2 cups flour. 1/2 tsp salt. 1 tsp paprika. 1 cup flour. Pour beer into a large bowl. Sift the cup and a half of flour salt and paprika into the beer, whisking until the batter is light and frothy. When your oil is ready use the last cup of flour to dredge the fillets in. Put the beer batter next to your hot oil.

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2) Add garlic powder/salt, pepper, & salt/season all to plain Louisiana Fish Fry (can add a little regular cornmeal if you like it coarser). Coat filets well & shake off excess meal. 3) Fry in 340-375 degree oil for 3 min or so (depending on filet size or if cut up in nuggets). Don't overcook!

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For deep-fried fish, dip pieces of fish in a beer batter or several coatings of egg and seasoned flour before frying to a crisp golden brown in a 3-quart heavy saucepan or deep-fat fryer. Heat 2 inches of vegetable oil to 375 degrees F. In a shallow dish add 1/2 cup all-purpose flour and set it aside. For the batter, in a medium bowl add 1/2.

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The goal is to make a slightly thin batter. Completely dry the fillets of crappie with paper towels, then sprinkle on a little salt. Dip them in the batter. Heat the oil until a drop of water sputters and fry the fillets until golden brown. Serve with potato chips or coleslaw. BAKED CRAPPIE - "ENVELOPED BLISS" 2 lbs crappie fillets. 3 tsp.

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4 cups crappie fillets, chunked. ½ cup diced celery. ½ cup diced onion. 2 cans cream of mushroom soup. ¼ teaspoon homemade garlic powder. ¼ teaspoon homemade onion powder. 1 to 2 cans evaporated milk. ¼ cup melted butter. >>Get the Recipe: Potato and Crappie Chowder Recipe.

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Directions: In a bowl, mix together flour, baking powder, oregano, garlic powder, onion powder, basil, cayenne pepper, black pepper and salt. Whisk in enough Orange Crush to make a batter. In a large heavy skillet or deep-fat fryer, heat 2-3 inches of canola oil to 375 degrees. Dip the crappie fillets in the beer and then coat completely with.

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Follow these steps for perfectly fried crappie: Fill a deep fryer or a heavy-bottomed pot with vegetable oil and heat it to 350°F (175°C). Carefully lower the battered crappie pieces into the hot oil, ensuring not to overcrowd the fryer. Fry the crappie for 3-4 minutes, or until the coating is golden brown and the fish is cooked through.

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In a large heavy skillet or deep-fat fryer, heat 2-3 inches of canola oil to 375 degrees. Dip the crappie fillets in the beer and then coat completely with the batter. Fry until golden brown and drain well on a paper bag. Serve with lemon wedges, tartar sauce and hot sauce. Game and Fish Magazine features many wild game/fish recipes.