Kill it in the skillet

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Fried Crappie

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
chopped parsley

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.

Breaded Crappie

1 ½ lb crappie fillets
½ cup flour
½ cup cornmeal
1 egg
½ cup milk
seafood seasoning
olive oil

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.

Fried CatFresh

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
Vegetable oil

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.