Earlier this winter, our son Nicholas and his fiance’s dad Chad gave us a couple of bags of freshwater crappie fillets that they had caught ice fishing on Lake Mille Lacs. Crappies are a feisty freshwater species in the sunfish family. They are popular game fish that are often caught by anglers fishing with minnows, worms or small jigs. These fish frequent many American lakes, rivers, and ponds. They hang around structure and are a fun fish to catch. They are very good for eating and I believe the average preferred size is one to one and a half pounds. This size is easiest to clean and they have good sized fillet of tender white meat. The smaller ones fry up a lot better without falling apart and you can use almost any kind of breading. Bill and I will cook and eat your catch any day!
2 lbs Crappie Fillets, cut into strips 2-inch long
1 Tablespoon Butter
1 Tablespoon or so Sunflower Oil, to pan fry it in
1/2 Cup Milk
2/3 Cup Flour
2 Tablespoons Corn Starch
2 Tablespoons Panko Crumbs
Salt & Pepper, to taste
2/3 Cup Mayonnaise
1/2 Cup Dill Pickles, chopped fine
1 Tablespoon Green Onion, chopped fine
1 teaspoon Dill, dried
1 teaspoon Garlic, granulated
1 – 2 Tablespoons Lemon Juice, fresh
Prepare the tarter sauce by mixing all ingredients in small bowl. Cover and chill.
Dip crappie fillets in milk then lightly coat the fillets with flour .
I find it easiest to bread them all while the pan is heating.
Heat butter and oil in a skillet over medium heat. Sauté crappie fillets about five minutes on each side until browned. Sprinkle to taste with garlic salt and pepper to taste. Remove to paper towel lined plate before serving.