Fried Whole Crappie with Parmesan Peanut Crust

What else to do with those little crappies other than fry them and serve ‘fish & chips’ style? Exactly. Pair with your favorite beer and have yourself a very merry Fish Fry Friday. If you don’t have peanuts, use almonds or another nut in the house (just not your spouse).

Fried Whole Crappie with Parmesan Peanut Crust


  • 7 – 10 crappie. cleaned and dressed with heads removed
  • 1/2 cup Italian breadcrumbs
  • 1/4 cup cornmeal
  • 1/2 cup grated Parmesan cheese
  • 1 cup dry roasted peanuts finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup all-purpose flour
  • 1 cup buttermilk
  • peanut oil for frying

Spicy Tartar Sauce

  • 1/2 cup light mayonnaise
  • 2 tablespoons sweet pickle relish (or better yet... Wickle’s Hoagie Relish
  • 1 teaspoon spicy brown mustard
  • 1/4 teaspoon creole seasoning
  • 1/4 teaspoon hot pepper sauce

Combine all ingredients.


    • In a shallow bowl mix bread crumbs, cornmeal, Parmesan cheese, ground peanuts, salt, and pepper. Coat each fish with flour, then dip in buttermilk, then coat evenly with crumb mixture.
    • In a large skillet, heat 1 – 2 inches of oil over medium high heat. Add fish and fry on both sides until golden brown. Drain on paper towels.

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