by NRA Blog Staff - Friday, March 3, 2017
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.