How to make the best pan fried crappie with a crispy buttermilk breading, just like Grandma used to make it. Quick and easy, southern style fried fish recipe that will have everybody coming back for seconds!
Fishing is kind of a tradition in my family. My boys used to love grilling up a big batch of fish fillets after a long day of trout fishing, but since we moved out to the country, we usually only have small lakes and farm ponds to fish on. We tend to catch a lot of crappie and blue gill, which are pretty common here in the Midwest.
Naturally, I decided to make my own pan fried crappie recipe just like my grandma used to make it. I’m talking flaky, melt-in-your-mouth fried crappie with a perfectly crispy buttermilk breading. My family loves this recipe, and there’s no better reward after a long afternoon out fishing on the lake!
Ingredients & Substitutions Notes
- Crappie Fillets – Before making this recipe, you’ll need to get your fresh caught crappie or blue gill fish filleted and cleaned. If you don’t know how, here’s a great video guide on how to fillet crappie. You can also use frozen fish fillets, but you’ll need to let them thaw overnight in the refrigerator before proceeding with the recipe.
- Buttermilk – I fry my crappie in a buttermilk breading batter. You can buy buttermilk from the store, but I like to make my own. You can make your own buttermilk by whisking 1 tablespoon of vinegar into every 1 cup of milk. Then let it set for about 5 minutes, or ’til it starts to curdle. Then you’ll have made your own homemade buttermilk substitute!
- Corn Meal – I use yellow corn meal for this recipe. Any corn meal will work. Some people even prefer bread crumbs instead!
- All Purpose Flour – Just a regular white, all-purpose flour will work fine for this recipe. If you want to make this recipe gluten free, you can substitute with a cup for cup gluten free all purpose flour instead. If you go this route, just be sure to check all of the other ingredient labels over to ensure that they’re truly gluten free.
- Seasonings & Spices – I like to use a mixture of salt, pepper, baking soda, garlic powder and cayenne pepper to season my fried fish fillets. You can use any of your favorite seasoning blends!
- Frying Oil – You want an oil with a high smoke point for frying, like vegetable oil, canola oil, olive oil, peanut oil or even avocado oil. I tend to just use whatever is cheapest at the local grocery store!
How to Make Pan Fried Crappie
Before getting started, you’ll want to add your prepped and cleaned crappie fillets to a medium mixing bowl. Pour buttermilk over the fillets, and cover with plastic wrap before placing in the refrigerator to marinate for at least 2 hours. Lets get started…
Prep the Fish Fillets
- Start by adding the corn meal, flour, salt, pepper, baking soda, garlic powder and cayenne pepper to a medium mixing bowl, mixing ’till well combined.
- Remove your fish fillets from the refrigerator, and toss each one in the flour mixture ’til both sides are evenly coated.
How to Cook Fried Crappie
In a 9-inch cast iron skillet, heat about 1 inch of oil until it reaches 350ºF with a meat thermometer. Then you’re ready to fry your fish fillets…
- Fry 3-4 crappie fillets at a time, about 2 minutes on each side until golden brown and the internal temperature reads 145ºF with a meat thermometer.
- Remove from the skillet onto a paper towel lined plate. This will help soak up excess oil from frying.
That’s it! Serve with a wedge of lemon, and garnish with chopped parsley. Crappie has a mild taste that’s perfect for anyone who doesn’t like an overly “fishy” flavor. If it’s cooked right, it’s a very delicate meat that falls apart easily after cooking, and the crispy buttermilk breading is, as they say, to die for!
What to Serve With Fried Crappie Fish
Looking for simple side dishes to serve with your fried fish dinner? Here are a few of my family’s longtime favorites…
- Serve it up on a bed of homemade fruit salsa!
- If you’re craving something simple, mashed potatoes or baked potatoes are the old standby. Both are easy to make, and I’ve never met anyone who disliked them.
- Perhaps I’ve taken some inspiration from the classic fish and chips, but I just love pan fried crappie with crispy steak fries or loaded chili cheese fries!
- These honey glazed carrots are a healthier option, and you can’t go wrong with sweet corn on the cob.
- Speaking of healthier options, I love this dill veggie finger salad, this layered salad and this creamy broccoli salad. Heck, even something like this 30 minute pasta salad would make a fantastic side dish!
- Looking for an easy dessert to pair with your fried fish fillets? My family loves this Mandarin orange jello salad, and this old fashioned strawberry fluff salad is so easy to make.
Expert Tips and Recipe FAQ’s
Although crappie is naturally a soft meat, fried fish can become mushy for a few reasons. If you’re using frozen fish, it’s more likely to become mushy when cooked. Frozen fish fillets will work, but I prefer fresh for the best results. It’s also important that your frying oil is at least 350ºF. Otherwise, both the fish and the breading can become soggy. Last but not least, be careful not to overcook crappie! If your oil is hot enough, 2-3 minutes on each side should be plenty.
You can fry just about any fish, although cooking time may vary depending on the fish. If you’re looking for a similar taste to crappie, look for other fresh water panfish, like bluegill, perch, bass, catfish or even smaller trout.
Yes, you can store leftover fried crappie in an airtight container in the refrigerator for up to 3-4 days. The easiest way to reheat it is on a baking sheet in the oven, at 350ºF, for about 10-15 minutes, or ’til hot and crisp.
Yes, you can freeze leftover fried fish. Stored in an airtight container or freezer bag, it should last up to 3 months. To reheat, transfer the fish from the freezer and straight onto a baking sheet in an already preheated oven. Don’t be tempted to let it thaw out beforehand– Doing so will make it soggy. It should be hot, crisp and ready to serve in about 15-20 minutes!
More Fish Recipes
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Fried Crappie
How to make pan fried crappie just like Grandma used to make it. Easy southern style recipe that will have everybody coming back for seconds!
- Medium Mixing Bowls
- Plastic Wrap
- Whisk
- 9-Inch Cast Iron Skillet
- Meat Thermometer
- Paper Towels
- 12 Crappie Fillets
- 1 cup Buttermilk
- 1 cup Yellow Corn Meal
- 1/3 cup All Purpose Flour
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Baking Soda
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Cayenne Pepper
- 1 1/2 cup Vegetable Oil
Start by adding the cleaned crappie fillets to a medium mixing bowl.
Pour buttermilk over the fillets, and cover with cling wrap before placing in the refrigerator for at least 2 hours.
Add the corn meal, flour, salt, pepper, baking soda, garlic powder and cayenne pepper to a separate medium bowl, whisking 'til well combined.
After the 2 hours is up, heat about 1 inch of vegetable oil in a 9-inch cast iron skillet until it reaches 350ºF with a meat thermometer.
Remove your fish fillets from the refrigerator, and toss each one in the flour mixture 'til both sides are evenly coated.
Fry 3-4 crappie fillets at a time, about 2 minutes on each side, 'til golden brown and the internal temperature reads 145ºF with a meat thermometer.
Remove from the skillet and transfer to a paper towel lined plate. This will help soak up excess oil from frying.
That's it! Serve with a wedge of lemon, and garnish with chopped parsley.
Can you store leftover fried crappie?
Yes, you can store leftover fried crappie in an airtight container in the refrigerator for up to 3-4 days. Reheat on a baking sheet in the oven, at 350ºF for about 10-15 minutes, or ’til hot and crisp.
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