This tasty sauteed crappie recipe works just as well with any type of fish that won’t fall apart when you sauté it.

Tip: if your tomatoes are not home-grown, help them out by slicing them into thick slices and then seasoning with salt, pepper, sugar and a splash of balsamic vinegar.

Looking for more crappie recipes? Try these!

Oven “Fried” Crappie with Mustard Dill Sauce

Southwestern Crappie Cakes

Crappie Tostada

Print Recipe
5 from 2 votes

Sauteed Crappie with Butter Sauce

Course: Main Course
Cuisine: American
Keyword: crappie, fish, fish recipes
Servings: 4

Ingredients

  • 8 3 ounce crappie fillets skin removed
  • 1 cup all-purpose flour
  • 1 tablespoon salt
  • 1/2 teaspoon white pepper
  • 1 tablespoon garlic powder
  • 5 tablespoons butter chilled
  • 2 tablespoons olive oil
  • 1/4 cup dry white wine
  • 1 lemon juice only
  • 1/3 cup fresh basil leaves
  • 8 slices tomato about 1/4-inch thick
  • 1 avocado sliced into 8 thin slices

Instructions

  • Combine flour, salt, white pepper and garlic powder in a small bowl. Dust fish with flour mixture.
  • Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium heat. Add fish and brown on one side, about 3 – 4 minutes. Flip fish over and cook for 2 more minutes. Remove fish and keep warm.
  • Add wine and lemon juice and stir to loosen bits stuck to pan. Reduce liquid to just a few tablespoons. Stir in basil and remaining chilled butter, stirring until butter is melted. Remove from heat.
  • For each serving, arrange 1 slice of tomato on a plate. Top with 1 piece of fish and then avocado slices. Place tomato over avocado, then fish and then 2 mores slices avocado. Drizzle butter sauce over and serve.

9 Comments

  1. Cynthia Hof on April 10, 2020 at 7:22 pm

    My husband and I really enjoyed this fish! It was light and favorful!! I usually only fix salmon so this was a nice change of pace! Thanks for the recipe!!

    • Scott Leysath on April 10, 2020 at 10:18 pm

      And thanks for the kind words. Glad y’all enjoyed it!

  2. Jim on May 22, 2020 at 1:49 am

    Pretty sure that’s swordfish something like mako shark in that photo…

    • Scott Leysath on May 22, 2020 at 9:24 am

      Not sure what’s in the photo, but we both know it’s not crappie. The photo is a placeholder while we update all the pics. The recipe is a solid one and works with just about any fish.

      • Jim on May 23, 2020 at 3:39 pm

        5 stars
        Was just confused by the photo. But yeah the recipe itself was really good. Only thing I changed was using vermouth instead of white wine due to personal preference. Next time I catch a bunch I’ll be making this again.

  3. Mary Russell on May 25, 2020 at 1:06 pm

    5 stars
    Just fixed this with crappie. Loved it. I also have paddlefish. Would this work? Have never fixed paddlefish before.

    • Scott Leysath on May 26, 2020 at 10:50 am

      I’ve only cooked paddlefish a couple times, but I’m sure it would be great with it.

  4. Val Davis on July 7, 2020 at 7:00 pm

    HOLY CRAPie!

    This is a great recipe. I was worried that it would be too salty, but I used unsalted butter and it was perfect. I had no idea when I started that it would be so fancy! I really ended up impressing my husband.

    I didn’t have white wine so I used diluted white wine vinegar and it was still very yummy. I think the only thing I would change would be to spice up the flour mixture more. Maybe some cayenne? Paprika? but it is great as is!

    • Scott Leysath on July 7, 2020 at 7:25 pm

      Good idea! Season the fish and the flour.

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