Best Crappie Recipes

I love my crappie recipes, and I know you will too. Some people prefer catch-and-release, I do too, especially when I bread-and-release these  fish fillets into hot oil.

Sometimes I keep bass to cook, saving the smaller fish to fillet and releasing the bigger ones. Crappie are also cooked whenever we have a bag full, and that is often. Not much beats a good meal of fresh fish. And there are SO many ways to prepare them.

Crappie Recipes

Crappie Recipes

Frying fillets from crappie is an old standby in our house. I enjoy several stews and chowders that you can use crappie or really, any other type of fish you like.

There are many recipes for fish tacos, so I thought I would give you one that you can also use for other fish.

If you are in a hurry, many fish recipes are quick and easy. You can make appetizers with raw fish, smoke fish or make fish jerky. Most of these recipes you can use with your favorite fish, so experiment if you like one.

Fish taste good and are good for you. So enjoy fishing. Now on to my crappie recipes.

DEEP-FRIED CRAPPIE RECIPE (works well with any fish)

1 lb crappie fillets
1 cup beer
3 cups flour
1-1/2 tsp baking powder
1-1/2 tsp oregano
1-1/2 TBS garlic powder
1-1/2 TBS onion powder
1/2 tsp basil
1-1/2 tsp homemade cayenne pepper, or to taste
1-1/2 tsp freshly ground black pepper
1-1/2 tsp kosher salt
Orange Crush soda

Place the above ingredients in a bowl and mix. Whisk in enough orange crush to make a batter.

In a large heavy skillet or deep-fat fryer, heat 2-3 inches of canola oil to 375 degrees.

Dip the fillets in the beer and then coat completely with the batter. Fry until golden brown and drain well on a paper bag. Serve with lemon wedges, tartar sauce and hot sauce.


1-1/4 cups homemade ranch dressing
potato chips, crushed
3/4 cup cheddar or colby cheese, shredded
1-1/2 lbs crappie fillets

PREHEAT oven to 375 degrees and you need a 9x13 pan.

Pour ranch dressing in a 9 x 13-inch pan. Roll fillets in dressing, coating well. Cover fillets with shredded cheese. Top with crushed potato chips.

Bake for 20 to 25 minutes or until fish is flaky. Then broil 2 to 3 minutes until topping is crunchy.

This crappie recipe is great with mashed potatoes and a fresh salad.


1/2 lb crappie fillets
1/2 lb bulk country sausage
1 onion, sliced
4 potatoes, sliced
2 cups canned tomatoes
1 bell pepper
1 tsp basil
1 tsp parsley flakes
1 tsp paprika
1/2 tsp garlic powder

PREHEAT oven to 350 degrees.

Cut fillets into 1 1/2 to 2 inch wide strips. Roll sausage into 1 inch diameter balls. Wrap fillets around sausage balls (use toothpicks to keep fillets in place if needed). Place in a baking pan.

Drain juice from tomatoes (save). Pour tomatoes in pan along with sliced potatoes and peppers. Sprinkle basil, parsley, paprika and garlic powder over vegetables. Pour in 1/2 cup tomato juice. Cover with foil and bake for 30 minutes or until vegetables are tender.

This crappie recipe is very versatile and you can also use bacon and wild grain rice with shredded cheese or whatever you wish.


1 cup (soft) bread crumbs
1/4 tsp kosher salt
freshly ground black pepper, to taste
1 TBS celery, minced
1 TBS onion, minced
1 tsp dried parsley
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp poultry seasoning
2/3 cup homemade unsalted butter, melted

PREHEAT oven to 350 degrees.

Mix the above ingredients together and stuff the fillets with the mixture. Hold them together with toothpicks and skewers.

Place the stuffed fillets in a greased casserole pan and bake for approximately 20-25 minutes, or until the fillets are flaky.


3 cups cooked crappie fillets
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1 cup potatoes, shredded
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 egg, beaten
cracker crumbs ground in blender
2 TBS butter
2 TBS canola oil

Mix or grind the fillets, onion, celery, and potatoes together. Now add the salt, pepper, and egg together. Form into patties.

Heat the butter and canola oil in a skillet on medium-high and roll the patties in the crushed cracker crumbs (say that 5 times fast). Fry the patties until they are golden brown on each side.

2 TBS homemade unsalted butter
1 garlic clove, minced
4 tsp flour
3/4 cup milk
2 TBS fresh lemon juice
1/4 tsp kosher salt
freshly ground black pepper, to taste
1/4 tsp dried dill (optional)

Heat the garlic and butter in a saucepan on medium, and whisk in the flour until it forms a smooth paste. Gradually stir in the milk and bring to a boil. Cook for two minutes while whisking the sauce.

Remove from the heat and add the lemon juice and season with salt and pepper. Serve with the crappie patties.


1 lb crappie fillets, chunked
3 strips crisp fried bacon
1 cup onion, diced
1 cup celery, diced
1 cup carrots, diced
1-1/2 cups potatoes, diced
1-1/2 cups evaporated milk
1/2 cups whole milk
1/4 tsp garlic powder
1/4 tsp onion powder
2 TBS homemade unsalted butter

Fry bacon until crispy, remove from pan; set aside. In the drippings, saute onion, celery and carrots until tender and place the vegetables in a dutch oven or pot.

Add potatoes to the pot, and fill pot with just enough water (or chicken broth) to cover them (no more). Bring to a boil, then cook until potatoes are almost tender, about 5 minutes.

Add fish pieces, evaporated milk, whole milk, garlic powder, onion powder and butter. Bring to a boil, then simmer over low heat for 30 minutes. Season with salt and pepper to taste. Ladle into bowls, and top with crumbled bacon pieces.

  Bluegill Recipes

Walleye Recipes

This crappie recipe produces a chowder that is thicker than the recipe above. For the evaporated milk, I mention one to two cans depending on how thin or thick you want your chowder. Only use one can for a thicker consistency.


4 cups hash brown potatoes
4 cups crappie fillets, chunked
1/2 cup celery, diced
1/2 cup onion, diced
2 cans cream of mushroom soup
1/4 tsp garlic powder
1/4 tsp onion powder
1 to 2 cans evaporated milk
1/4 cup melted butter

In a saucepan, boil potatoes until fork tender. Add the fish chunks and remove when cooked. Saute the celery and onion until tender; drain.

Combine all into one large dutch oven or pot. Now add cream of mushroom soup, evaporated milk, and butter. Simmer together until hot. Do not boil or milk will curdle.

Simple and hearty soup that tastes great with salad and fresh bread. You can top this soup with crumbled bacon and shredded cheese.

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