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Friday Feast: Fried Whole Crappie with Parmesan Peanut Crust

Friday Feast: Fried Whole Crappie with Parmesan Peanut Crust

We're designating today Fish Fry Friday. Trust us, with this recipe, you'll want every Friday to be Fish Fry Friday! Get some fresh fish or pull out the frozen fish from the freezer, call a few friends and kick off Friday with this amazing recipe from The Sporting Chef, Scott Leysath.

Fried Whole Crappie with Parmesan Peanut Crust

7 – 10 crappie. cleaned and dressed with heads removed
1/2 cup Italian breadcrumbs
1/4 cup cornmeal
1/2 cup grated Parmesan cheese
1 cup dry roasted peanuts, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup all-purpose flour
1 cup buttermilk
peanut oil for frying

In a shallow bowl mix bread crumbs, cornmeal, Parmesan cheese, ground peanuts, salt, and pepper. Coat each fish with flour, then dip in buttermilk, then coat evenly with crumb mixture.

In a large skillet, heat 1 – 2 inches of oil over medium high heat. Add fish and fry on both sides until golden brown. Drain on paper towels.

Additional recipe, a spicy tartar dipping sauce...

Spicy Tartar Sauce
1/2 cup light mayonnaise 
2 tablespoons sweet pickle relish (or better yet... Wickle’s Hoagie Relish )
1 teaspoon spicy brown mustard 
1/4 teaspoon creole seasoning 
1/4 teaspoon hot pepper sauce 

Combine all ingredients. 

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