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Fillet Crappie and cut into small strips. Place in a bowl and completely cover with buttermilk. Refrigerate and soak for about 2 hours. Remove fish strips from the buttermilk and drain. Allow as much of the buttermilk as possible to adhere to the fish. Roll fish in the cornmeal and flour mixture. Fry in deep hot oil at 375 F for 2 to 3 minutes. Drain on paper towels and serve hot or cooled.