Tempura Breaded Crappie

Tempura Breaded Crappie

By Hannah Pennebaker

empura Breaded Crappie

Crappie are truly the classic summer panfish. Whether you fry them whole or fillet them first, their tender white meat is always a summer highlight. They have large, thick bones that are easy to remove from fillets, or if you want to cook them whole, you can pull the meat off the bones once they're cooked. One you locate the school, crappie bite eagerly and it's easy to catch enough to get a fish fry going for the whole family. This recipe is my favorite way to cook crappie because they always turn out crispy and moist, and it utilizes ingredients that most busy families already have around the house. Feel free to dip the fish in your favorite sauce, or enjoy on a bun for a fish sandwich that can't be beat.

1 large egg
1 cup flour
1 T paprika
1 T salt
2 T garlic powder
1 T onion powder
1 tsp freshly ground black pepper
3 T corn starch
1 cup tempura bread crumbs
1/4 tsp cayenne pepper
1/2 cup oil
4 whole crappie or 8 fillets

Fillet your crappie or scale, gut, and rinse them.
Combine the seasoning, corn starch, and flour in 1 bowl.
Crack the egg into a second bowl and whisk until thoroughly blended.
Pour the tempura in a sandwich bag. You can substitute with cracker crumbs or pretzel crumbs for a different twist.
Take your crappie and dunk them into the seasoned flour until they're well coated.
Dip your crappie into the egg and shake off the excess.
Place your crappie into the tempura bag and shake until completely coated.
Set the crappie aside and bring your oiled pan up to medium high heat.
Once the oil shimmers, carefully fry the fish on each side for about 3 to 5 minutes until the breading turns golden brown.
Lay the fish on a paper towel to help de-grease them.
Repeat for all the fillets or whole fish you have. It's best not to crowd the pan, to ensure even browning.
Serve with toasted buns or with dipping sauce.

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