Sauteed Crappie with Butter Sauce
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
Sauteed Crappie with Butter Sauce
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.
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!!
And thanks for the kind words. Glad y’all enjoyed it!
I just butter fry them.
Pretty sure that’s swordfish something like mako shark in that photo…
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.
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.
Our family loved this recipe with a leery fish eating teen requesting the leftovers for lunch
Just fixed this with crappie. Loved it. I also have paddlefish. Would this work? Have never fixed paddlefish before.
I’ve only cooked paddlefish a couple times, but I’m sure it would be great with it.
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!
Good idea! Season the fish and the flour.
I fixed this recipe with rock fish from just offshore San Francisco. It worked well. I think any firm white fish would work. I’ll try it next with striped bass.
I agree that it’ll work with any firm, or even semi-firm fish.
My sister made this for a group tonight and used whitefish fillets. Even one person who rarely likes fish loved this. Really a nice departure from same old same old!
Easy recipe but I cut the salt down to a teaspoon. I’ll make this again. Thanks
awesome. and looks pretty on a plate even for an amateur.
[…] is prime comfort food time, and this Sauteed Crappie recipe from The Sporting Chef has all the makings of a comfort meal. If you have fresh crappie on hand, this straightforward […]
Used cornmeal instead of flour to make it gluten free– delicious
Great idea!