Hook Itand Cook It
HASHTAG #Killitintheskillet on intstagram and instantly share your photo on the skillet page!!!
2 lbs crappie fillets, cut into strips 2-inch long
6 tablespoons butter
1 cup milk
1 cup flour
2 tablespoons seafood seasoning (mix into flour)
garlic salt & black pepper
Dip crappie fillets in milk then lightly coat the fillets with flour and seafood seasoning. Heat butter in stove top pan. Sauté crappie fillets in butter 4 minutes on each side. Sprinkle to taste with garlic salt and pepper to taste and serve. Serves 4-5.
1 ½ lb crappie fillets
½ cup flour
½ cup cornmeal
½ cup milk
Season crappie with seafood seasoning. Break open egg and mix with milk, stirring until egg is beaten. Combine flour and cornmeal. Heat olive oil in a pan, just covering the bottom. Dip crappie in milk and eggs then roll in flour and cornmeal. Sauté quickly over medium high heat until crappie is golden brown, 7 to 9 minutes. Serves 3.
1 cup yellow cornmeal
1/3 cup all-purpose flour
1 1/4 teaspoons ground red pepper
1/2 teaspoon garlic powder
2 1/2 teaspoons salt
12 catfish fillets
Combine first 4 ingredients and 2 teaspoons salt in a large shallow dish. Sprinkle catfish fillets evenly with remaining 1/2 teaspoon salt, and dredge in cornmeal mixture, coating evenly.
Pour vegetable oil to a depth of 2 inches into a Dutch oven; heat to 350°. Fry fillets, in batches, 5 to 6 minutes or until golden; drain on paper towels.Note: For a quick weeknight version, skip the deep fryer. Cook catfish in 2 tablespoons hot oil, per batch, in a nonstick skillet 5 minutes on each side.