Game and Fish Magazine features many wild game/fish recipes. Here’s one they have printed that we at Lake of the Woods can make use of as the crappie frequents these waters as well as walleye and other species.

 

Deep-Fried Crappie Recipe

By Raschell Rule

Serves: 2
Prep time: 15 minutes
Cook time: 5 minutes

Ingredients:

1 pound crappie fillets

1 cup beer

3 cups flour

1 ½ teaspoons baking powder

1 ½ teaspoons oregano

1 ½ tablespoons homemade garlic powder

1 ½ tablespoons homemade onion powder

½ teaspoon basil

1 ½ teaspoons homemade cayenne pepper, or to taste

1 ½ teaspoons freshly ground black pepper

1 ½ teaspoon kosher salt

Orange Crush soda

Canola oil

Directions:

1. 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.
2. In a large heavy skillet or deep-fat fryer, heat 2-3 inches of canola oil to 375 degrees.
3. 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.
4. Serve with lemon wedges, tartar sauce and hot sauce.