Wednesday, March 26, 2014

Fried Crappie With A Twist

I’ve posted several times about our experiences with fried crappie with lemon/butter/caper sauce, but this version has two changes.  We normally pan-fry the fish naked or with a light dusting of flour, then keep it warm while we make the sauce.

After my recent experience using the sauce with a cornmeal coating I decided to make an entire batch using it.  The fish got seasoned with S&P then a dredge in plain white cornmeal.

It was fried in batches in olive oil and butter then kept warm a 140* toaster oven.

I made the sauce and when it was nearly ready. I tossed in some shrimp for the second change to our usual fare.

It was delicious and the shrimp seemed to like this sauce.

Photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.


3/20/14 event date


  1. Those sound like perfect changes to your normal way of cooking the crappie. I love the idea of a sauce over the fish with shrimp in it... sounds delicious!!!

  2. Looks delicious to me and I'm always in the mood for shrimp.

  3. I love capers and fried with cornmeal is wonder on catfish too.

  4. Larry, That is one fine looking meal. Love crappie, love shrimp and love that sauce! Take Care, Big Daddy Dave

  5. That looks like one good meal, Larry. Capers are a great addition to the fish.

  6. Looks delicious Larry. I'm going to have to Google crappie. You talk about it all the time and I don't know what it is. I'm assuming a fresh water fish. Where do you buy it? As you can tell, we're crappie deprived here in Colorado.

  7. When I was a kid, I always laughed at the name of that fish! Back in 1963 or something my mom held the state record in Arkansas for catching the biggest crappie! She had it mounted! LOL!


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