Crispy Garlic Parmesan Breaded Crappie

Crispy Garlic Parmesan Breaded Crappie

Crispy Garlic Parmesan Breaded Crappie

When I was in college, each spring I ran into the problem of having a fridge full of fish but no deep fryer to complete my favorite fried fish recipes. Let’s be honest, we all know the traditional baked lemon pepper fish recipes are a little overdone. So, I decided to create my own recipe.

Crispy Garlic Parmesan Breaded Crappie

Course Main Dish


  • 12 thawed crappie fillets
  • 1 cup flour
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 2 eggs
  • 2 tbsp milk
  • 1 cup seasoned Italian bread crumbs
  • 2 tsp garlic powder
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup vegetable oil


  • Rinse crappie and pat excess water with paper towel.
  • Heat vegetable oil in a large saute or frying pan over medium heat.
  • Combine flour, salt, black pepper and cayenne pepper in a small bowl. Set aside.
  • In another small bowl, beat the eggs and add milk. Set aside.
  • Combine bread crumbs, garlic powder and parmesan cheese.
  • One at a time, coat the fillets in the flour mix (first bowl), dip in the egg/milk mix (second bowl), and then the bread crumb mix (third bowl). Pat to ensure the bread crumbs stick.
  • Reduce the heat to low and lay the breaded fillets in the oil. Cover.
  • Cook for 3-5 minutes and then flip and cook for another 3-5 minutes until both sides are golden brown.
  • Set the golden brown fillets on a plate covered with a paper towel to soak up the excess grease.
  • Serve with ketchup or tartar sauce.
  • Reheating: Cook any leftovers on a cookie sheet in the oven at 425 degrees for 10 minutes, flipping midway through.

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