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Fried Crappie with Hushpuppies

Source of Recipe

From "Nashville Eats" by Jennifer Justus


Recipe Introduction

"Crappie (pronounced like croppie) has been called one of the best-tasting freshwater catches found in lakes in this region. It's a popular game fish from the sunfish family and one that casual weekend fishermen also enjoy for sport and for its mild, sweet taste. Middle Tennessee home cook Barbara Gourley Davenport and her husband have been making this simple pan-fried version for about forty years. (The pair went fishing on their second date, after all.) If you would like to use the same oil for both the hushpuppies and fish, then begin by making the hushpuppies. You will need to add additional oil after frying the bread. Then keep the hushpuppies warm while frying the fish."

List of Ingredients

• 3 cups cornmeal
• 2 cups all-purpose flour
• ¼ tsp black pepper
• ¼ tsp lemon pepper
• ¼ tsp dried thyme
• 2 cups buttermilk
• Vegetable oil for frying
• 4 crappie fillets
• Hushpuppies for serving (recipe follows)


Recipe

In a paper bag, combine the cornmeal, flour, both peppers, and thyme. Pour the buttermilk into a shallow bowl.

Pour enough oil into a deep skillet to fill it to a depth of about 2 inches. Heat the oil to 375°F.

Meanwhile (taking care to keep your eye on the heating oil), dip the fish fillets into the buttermilk, coating all sides. Drop them into the bag with the dry ingredients and shake to coat them completely. Slide the fish into the hot oil and fry the fillets until they are golden brown and floating, about 5 minutes on each side. Transfer them to a paper-towel-lined plate. Serve them with the hushpuppies.

Makes 4 servings


Hushpuppies:

• 3 Tbsp self-rising cornmeal
• ½ cup self-rising flour
• 2 large eggs
• 1½ cups buttermilk
• 1 tsp black pepper
• 1 cup finely chopped onion
• Vegetable oil for frying

In a medium bowl, combine the cornmeal, flour, eggs, buttermilk, pepper, and onion.

Pour about 1½ inches oil into a deep skillet and heat it to 350°F. Drop walnut-size spoonfuls of batter into the hot oil. Be careful not to overcrowd the pan. Fry them, turning them occasionally, for 3 to 4 minutes, until they are crisp and dark golden brown.

Transfer them to a paper-towel-lined plate to drain while you cook the remaining batches of hushpuppies.

Makes about 30 hushpuppies