20 Delicious Crappie Recipes for Every Occasion

Craving something deliciously different? Whether you’re planning a cozy family dinner, a festive gathering, or just looking to spice up your weeknight meals, our roundup of 20 Delicious Crappie Recipes has got you covered. From crispy fried favorites to healthy grilled options, there’s a dish for every occasion and taste. Dive in and discover your next go-to crappie recipe that’ll have everyone asking for seconds!

Southern Fried Crappie

There’s nothing quite like the crispy, golden perfection of Southern Fried Crappie, a dish that brings the comfort of Southern cooking right to your kitchen.

Ingredients

• 4 crappie fillets
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 cup buttermilk
• 1/2 cup cornmeal
• Vegetable oil, for frying

Instructions

1. In a shallow dish, mix together the flour, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika.
2. Pour the buttermilk into another shallow dish and place the cornmeal in a third dish.
3. Dredge each crappie fillet first in the flour mixture, then dip into the buttermilk, and finally coat with cornmeal.
4. Heat vegetable oil in a large skillet over medium-high heat until it reaches 375°F.
5. Fry the fillets in batches for about 3-4 minutes per side, or until golden brown and crispy.
6. Remove the fillets from the oil and drain on paper towels.

The cornmeal coating gives this Southern Fried Crappie an extra crunch that’s irresistible, making it a standout dish for any fish fry.

Tip: For an extra kick, add a pinch of cayenne pepper to the flour mixture.

Grilled Lemon Pepper Crappie

There’s nothing quite like the fresh, zesty flavor of Grilled Lemon Pepper Crappie to brighten up your summer dinners. This recipe is a breeze to make and packs a punch of flavor that’ll have everyone asking for seconds.

Ingredients

• 4 crappie fillets (about 6 ounces each)
• 2 tablespoons olive oil
• 1 tablespoon lemon pepper seasoning
• 1 teaspoon salt
• 1 lemon, thinly sliced
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. Brush both sides of the crappie fillets with 2 tablespoons of olive oil.
3. Sprinkle 1 tablespoon of lemon pepper seasoning and 1 teaspoon of salt evenly over the fillets.
4. Place the fillets on the grill and cook for about 4 minutes on each side, or until the fish flakes easily with a fork.
5. Garnish with thinly sliced lemon and 2 tablespoons of fresh parsley before serving.

The combination of the smoky grill marks and the bright lemon pepper seasoning makes this dish a standout. It’s the perfect way to showcase the delicate flavor of crappie.

Tip: For an extra burst of citrus, squeeze fresh lemon juice over the fillets right before serving.

Crappie Tacos with Mango Salsa

These Crappie Tacos with Mango Salsa bring a sweet and spicy twist to taco night, perfect for those who love a fresh, fruity kick with their seafood.

Ingredients

• 1 lb crappie fillets, skinless
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 cup vegetable oil
• 8 small corn tortillas
• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1/2 tsp salt

Instructions

1. In a shallow dish, mix 1 cup all-purpose flour, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, and 1/2 tsp garlic powder. Dredge the crappie fillets in the flour mixture until fully coated.
2. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Fry the crappie fillets for 3-4 minutes per side until golden and crispy. Transfer to a paper towel-lined plate to drain.
3. In a medium bowl, combine the diced mango, 1/2 red onion, 1 jalapeño, 1/4 cup fresh cilantro, 2 tbsp lime juice, and 1/2 tsp salt to make the mango salsa.
4. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.
5. Assemble the tacos by placing a piece of crappie on each tortilla and topping with mango salsa.

The contrast between the crispy, seasoned crappie and the bright, juicy mango salsa makes these tacos a standout dish that’s as colorful as it is flavorful.

Tip: For an extra crunch, serve the tacos with a side of thinly sliced cabbage tossed with a bit of lime juice and salt.

Baked Parmesan Crappie

Crappie gets a crispy, cheesy upgrade in this easy baked recipe that’s perfect for a quick weeknight dinner.

Ingredients

• 4 crappie fillets (about 6 ounces each)
• 1/2 cup grated Parmesan cheese
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish.
2. In a small bowl, mix together 1/2 cup grated Parmesan cheese, 1/4 cup mayonnaise, 1 tablespoon lemon juice, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
3. Place the crappie fillets in the prepared baking dish and spread the Parmesan mixture evenly over the top of each fillet.
4. Bake at 400°F for 15-20 minutes, or until the fish flakes easily with a fork and the topping is golden and bubbly.
5. Sprinkle with 1 tablespoon chopped fresh parsley before serving.

The Parmesan crust adds a delightful crunch and rich flavor to the tender crappie, making it a hit with both kids and adults alike.

Tip: For an extra crispy topping, broil the fillets for the last 2-3 minutes of cooking.

Crappie Chowder

Dive into the comforting embrace of this Crappie Chowder, a hearty dish that brings the freshness of the lake right to your dinner table.

Ingredients

• 1 lb crappie fillets, cut into bite-sized pieces
• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups potatoes, peeled and diced
• 1 cup carrots, diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/4 cup fresh parsley, chopped

Instructions

1. In a large pot, melt the 2 tbsp unsalted butter over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
2. Add the potatoes and carrots to the pot, stirring to combine. Pour in the 4 cups chicken broth, bring to a boil, then reduce heat to simmer until vegetables are tender, about 15 minutes.
3. Gently add the crappie pieces to the pot, along with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme. Simmer for another 5 minutes, or until the fish is cooked through.
4. Stir in the 1 cup heavy cream and heat through without boiling. Sprinkle with 1/4 cup fresh parsley before serving.

This chowder stands out with its delicate balance of creamy texture and the light, sweet flavor of crappie, making it a perfect centerpiece for a cozy family meal.

Tip: For an extra layer of flavor, try adding a splash of white wine when sautéing the onions and garlic.

Blackened Crappie with Cajun Cream Sauce

Get ready to spice up your dinner routine with this Blackened Crappie with Cajun Cream Sauce, a dish that brings the heat and the creaminess in perfect harmony.

Ingredients

• 4 crappie fillets
• 2 tbsp olive oil
• 1 tbsp blackened seasoning
• 1/2 cup heavy cream
• 1 tbsp Cajun seasoning
• 1 tbsp butter
• 1 garlic clove, minced
• 1/4 cup chicken broth
• 1 tbsp lemon juice
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Coat each crappie fillet evenly with blackened seasoning.
3. Place the fillets in the skillet and cook for 3-4 minutes per side, until the fish is blackened and flakes easily with a fork. Remove from skillet and set aside.
4. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
5. Stir in chicken broth, heavy cream, Cajun seasoning, and lemon juice. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
6. Return the crappie fillets to the skillet, spooning the sauce over them. Cook for an additional 2 minutes to heat through.
7. Season with salt to taste and serve immediately.

The magic of this dish lies in the contrast between the spicy blackened crust and the smooth, rich Cajun cream sauce, making every bite a delightful experience.

Tip: For an extra kick, add a pinch of cayenne pepper to the Cajun cream sauce.

Crappie Ceviche

Dive into the fresh, zesty flavors of this Crappie Ceviche, a perfect dish to brighten up your summer gatherings with its light and tangy profile.

Ingredients

• 1 lb fresh crappie fillets, diced into 1/2-inch pieces
• 1 cup freshly squeezed lime juice
• 1/2 cup diced red onion
• 1/2 cup chopped cilantro
• 1 jalapeño, seeded and finely diced
• 1 avocado, diced
• 1 tsp salt
• 1/2 tsp ground black pepper

Instructions

1. In a large glass bowl, combine the diced crappie and lime juice, ensuring the fish is fully submerged. Cover and refrigerate for 30 minutes, or until the fish turns opaque and appears cooked.
2. Drain off most of the lime juice, leaving about 2 tablespoons in the bowl with the fish.
3. Gently fold in the red onion, cilantro, jalapeño, avocado, salt, and black pepper until well combined.
4. Let the ceviche sit for 10 minutes at room temperature to allow the flavors to meld before serving.

The magic of this ceviche lies in the crappie’s delicate texture, which pairs beautifully with the creamy avocado and the kick of jalapeño for a dish that’s as refreshing as it is flavorful.

Tip: For the best results, use the freshest crappie you can find, and always dice the fish and vegetables uniformly to ensure every bite is perfect.

Beer Battered Crappie

There’s nothing quite like the crispy, golden perfection of beer-battered crappie, a dish that turns a simple fish fry into something truly special.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 cup beer (lager or ale works best)
• 1 egg
• 1 pound crappie fillets
• Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika.
2. Gradually pour in 1 cup beer and crack in 1 egg, whisking until the batter is smooth and free of lumps.
3. Heat vegetable oil in a deep fryer or large skillet to 375°F.
4. Dip each crappie fillet into the batter, letting excess drip off, then carefully place into the hot oil. Fry in batches to avoid overcrowding.
5. Fry for 3-4 minutes on each side, or until the batter is golden brown and crispy, and the fish flakes easily with a fork.
6. Remove from oil and drain on paper towels.

The magic of this recipe lies in the beer batter, which creates an irresistibly light and crispy coating that perfectly complements the tender crappie inside.

Tip: For an extra crunch, let the batter rest for 10 minutes before dipping the fish.

Crappie and Potato Bake

This Crappie and Potato Bake is a heartwarming dish that combines the delicate flavors of crappie with the comforting texture of potatoes, perfect for a cozy family dinner.

Ingredients

• 1 lb crappie fillets, skinless
• 4 medium potatoes, thinly sliced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F and grease a baking dish with 1 tbsp of olive oil.
2. Layer the thinly sliced potatoes at the bottom of the dish, drizzle with the remaining 1 tbsp olive oil, and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
3. Bake the potatoes for 20 minutes until they start to soften.
4. Remove the dish from the oven, place the crappie fillets on top of the potatoes, and sprinkle with 1 tsp garlic powder and 1 tsp onion powder.
5. Pour the heavy cream evenly over the fillets and potatoes, then sprinkle with 1/4 cup grated Parmesan cheese.
6. Return the dish to the oven and bake for another 15 minutes, or until the fish flakes easily with a fork and the top is golden.
7. Garnish with 1 tbsp fresh parsley before serving.

The magic of this dish lies in the creamy Parmesan crust that forms over the tender crappie, creating a delightful contrast with the crispy potatoes underneath.

Tip: For an extra crispy top, broil the dish for the last 2-3 minutes of cooking.

Spicy Crappie Stir Fry

Spice up your weeknight dinner with this Spicy Crappie Stir Fry, a dish that brings a delightful kick to your table in under 30 minutes.

Ingredients

• 1 lb crappie fillets, cut into bite-sized pieces
• 2 tbsp vegetable oil
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp sriracha sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add crappie pieces and cook for 3-4 minutes until lightly browned. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add red bell pepper and broccoli, stir-frying for 2-3 minutes until vegetables are crisp-tender.
3. Stir in garlic and ginger, cooking for 30 seconds until fragrant.
4. Return the crappie to the skillet. Add soy sauce, sriracha sauce, sugar, salt, and black pepper, tossing everything together to coat evenly. Cook for another 2 minutes until the fish is cooked through.
5. Garnish with green onions before serving.

The combination of sriracha and ginger gives this stir fry a vibrant heat that’s balanced by the sweetness of the bell pepper, making every bite a flavor explosion.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Crappie Piccata

Crappie Piccata brings a delightful twist to the classic dish, featuring tender crappie fillets in a bright, buttery lemon-caper sauce that’s sure to impress.

Ingredients

• 4 crappie fillets (about 6 oz each)
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 1/4 cup capers, drained
• 3 tbsp unsalted butter
• 2 tbsp chopped fresh parsley

Instructions

1. Combine flour, salt, and pepper on a plate. Dredge crappie fillets in the mixture, shaking off excess.
2. Heat olive oil in a large skillet over medium-high heat. Add crappie fillets and cook for 3 minutes per side until golden and cooked through. Transfer to a plate.
3. In the same skillet, add chicken broth, lemon juice, and capers. Bring to a simmer, scraping up any browned bits, and cook for 2 minutes.
4. Reduce heat to low. Whisk in butter until melted and sauce is slightly thickened. Return crappie to the skillet, spooning sauce over fillets. Sprinkle with parsley.

The magic of this dish lies in the sauce’s perfect balance of tangy and rich, elevating the mild crappie to something truly special.

Tip: For an extra burst of flavor, add a splash of white wine to the sauce along with the chicken broth.

Smoked Crappie Dip

This Smoked Crappie Dip is a creamy, smoky delight that’s perfect for sharing at your next gathering. It’s surprisingly easy to make and packed with flavor that’ll have everyone asking for the recipe.

Ingredients

• 1 lb smoked crappie, flaked
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup chopped green onions

Instructions

1. In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth.
2. Add the lemon juice, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well to incorporate all the flavors.
3. Gently fold in the flaked smoked crappie and chopped green onions until evenly distributed throughout the mixture.
4. Transfer the dip to a serving bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
5. Serve chilled with crackers, sliced baguette, or fresh vegetables for dipping.

The smoky flavor of the crappie paired with the creamy base creates a dip that’s irresistibly rich and flavorful, making it a standout at any party.

Tip: For an extra smoky flavor, try adding a dash of liquid smoke to the mixture before refrigerating.

Crappie Almondine

Crappie Almondine brings a touch of elegance to your dinner table with its buttery, nutty flavors perfectly complementing the delicate crappie.

Ingredients

• 4 crappie fillets (about 6 ounces each)
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 1/2 cup sliced almonds
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley

Instructions

1. Pat the crappie fillets dry with paper towels. In a shallow dish, mix the flour, salt, and black pepper. Dredge each fillet in the flour mixture, shaking off any excess.
2. In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil. Add the crappie fillets and cook for 3-4 minutes per side, or until golden and cooked through. Transfer to a plate and keep warm.
3. In the same skillet, melt the remaining 2 tablespoons of butter. Add the sliced almonds and cook, stirring frequently, until golden and fragrant, about 2 minutes. Stir in the lemon juice and parsley.
4. Pour the almond sauce over the crappie fillets and serve immediately.

The crunch of toasted almonds against the tender crappie creates a delightful contrast, making this dish a standout for any seafood lover.

Tip: For an extra burst of flavor, add a pinch of garlic powder to the flour mixture before dredging the fillets.

Crispy Crappie Nuggets

These Crispy Crappie Nuggets are a delightful way to enjoy freshwater fish, offering a perfect crunch with every bite. Ideal for a quick snack or a fun dinner option, they’re sure to be a hit with the whole family.

Ingredients

• 1 lb crappie fillets, cut into 1-inch pieces
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup buttermilk
• 1 cup panko breadcrumbs
• Vegetable oil, for frying

Instructions

1. In a shallow bowl, mix together 1 cup all-purpose flour, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Pour 1 cup buttermilk into another shallow bowl and place 1 cup panko breadcrumbs in a third bowl.
3. Dip each crappie piece first into the flour mixture, then into the buttermilk, and finally coat with panko breadcrumbs.
4. Heat vegetable oil in a deep fryer or large skillet to 375°F. Fry the nuggets in batches for 2-3 minutes until golden brown and crispy.
5. Remove with a slotted spoon and drain on paper towels.

The secret to these nuggets’ irresistible crunch is the triple coating of flour, buttermilk, and panko, creating a texture that’s crispy on the outside and tender on the inside.

Tip: Serve with homemade tartar sauce or a squeeze of lemon for an extra zing.

Crappie with Garlic Butter Sauce

There’s something irresistibly comforting about crappie fillets bathed in a rich garlic butter sauce—simple, yet so flavorful. Here’s how to make this dish that’s sure to impress.

Ingredients

• 4 crappie fillets (about 6 oz each)
• 1/2 cup unsalted butter
• 4 garlic cloves, minced
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Pat the crappie fillets dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. In a large skillet over medium heat, melt 1/2 cup unsalted butter. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
3. Add the crappie fillets to the skillet and cook for 3-4 minutes on each side, or until the fish flakes easily with a fork.
4. Drizzle 1 tbsp lemon juice over the fillets and sprinkle with 2 tbsp chopped fresh parsley. Remove from heat.
5. Serve immediately, spooning the garlic butter sauce over the fillets for extra flavor.

The magic of this dish lies in the garlic butter sauce, which infuses the delicate crappie with a depth of flavor that’s both rich and refreshing.

Tip: For an extra touch of brightness, add a pinch of lemon zest to the sauce just before serving.

Crappie Po’ Boys

Dive into the flavors of the South with this crispy, golden Crappie Po’ Boy, a sandwich that’s as fun to make as it is to eat.

Ingredients

• 1 lb crappie fillets
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1 cup buttermilk
• 1/2 cup cornmeal
• 4 French bread rolls, split
• 1/2 cup mayonnaise
• 1 tbsp hot sauce
• 1 cup shredded lettuce
• 1 large tomato, sliced
• Vegetable oil, for frying

Instructions

1. In a shallow dish, mix flour, salt, garlic powder, paprika, and cayenne pepper. Pour buttermilk into another dish, and cornmeal into a third.
2. Dip each crappie fillet first in the flour mixture, then buttermilk, and finally coat with cornmeal.
3. Heat 1 inch of vegetable oil in a large skillet over medium-high heat to 375°F. Fry fillets for 3-4 minutes per side until golden and crispy. Drain on paper towels.
4. Stir together mayonnaise and hot sauce. Spread on the rolls. Layer with lettuce, tomato, and crappie fillets.

The magic of this Po’ Boy lies in the crappie’s delicate texture, perfectly complemented by the spicy mayo and crisp veggies.

Tip: For an extra crunch, toast the French bread rolls lightly before assembling.

Herb Crusted Crappie

Herb Crusted Crappie brings a delightful crunch and a burst of fresh flavors to your dinner table, perfect for those who love a light yet satisfying seafood dish.

Ingredients

• 4 crappie fillets (about 6 ounces each)
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh chives
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 lemon, cut into wedges

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, mix together the panko breadcrumbs, Parmesan cheese, parsley, dill, chives, garlic powder, salt, and black pepper.
3. Brush each crappie fillet with olive oil, then press the breadcrumb mixture onto the top of each fillet to coat evenly.
4. Place the coated fillets on the prepared baking sheet and bake for 12-15 minutes, or until the crust is golden and the fish flakes easily with a fork.
5. Serve immediately with lemon wedges on the side for squeezing over the top.

The combination of fresh herbs and crispy panko creates a texture contrast that’s simply irresistible, making this dish a standout for any seafood lover.

Tip: For an extra crispy crust, try broiling the fillets for the last 2 minutes of cooking, keeping a close eye to prevent burning.

Crappie Sushi Rolls

Dive into the fresh and delicate flavors of the lake with these homemade Crappie Sushi Rolls, a delightful twist on traditional sushi that’s sure to impress.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 sheets nori (seaweed)
• 1/2 lb crappie fillets, thinly sliced
• 1 avocado, sliced
• 1 small cucumber, julienned
• 2 tbsp soy sauce
• 1 tsp wasabi
• 1 tsp pickled ginger

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to manufacturer’s instructions.
2. In a small bowl, mix the rice vinegar, sugar, and salt. Fold this mixture into the cooked rice and let it cool to room temperature.
3. Place a nori sheet on a bamboo sushi mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
4. Arrange slices of crappie, avocado, and cucumber in a line along the bottom edge of the rice. Roll the sushi tightly from the bottom, using the mat to shape it.
5. Wet the top border of the nori with a little water to seal the roll. Repeat with the remaining ingredients.
6. Slice each roll into 8 pieces with a sharp, wet knife. Serve with soy sauce, wasabi, and pickled ginger on the side.

The combination of fresh crappie with creamy avocado and crisp cucumber creates a sushi roll that’s both refreshing and satisfying, perfect for a light lunch or an elegant appetizer.

Tip: For the best texture, use the freshest crappie you can find, and keep your knife wet when slicing the rolls to ensure clean cuts.

Crappie with Tomato Basil Relish

Dive into the fresh flavors of summer with this Crappie with Tomato Basil Relish, a light and vibrant dish that’s perfect for a quick weeknight dinner or a leisurely weekend lunch.

Ingredients

• 4 crappie fillets (about 6 oz each)
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 clove garlic, minced

Instructions

1. Preheat your grill or skillet over medium-high heat. Brush the crappie fillets with 1 tablespoon of olive oil and season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
2. Grill or pan-sear the fillets for 3-4 minutes on each side, or until the fish flakes easily with a fork.
3. While the fish cooks, combine the cherry tomatoes, basil, remaining 1 tablespoon of olive oil, balsamic vinegar, minced garlic, remaining 1/4 teaspoon of salt, and remaining 1/8 teaspoon of black pepper in a bowl. Toss gently to mix.
4. Serve the crappie fillets topped with the tomato basil relish.

The relish’s bright acidity and the crappie’s delicate texture create a harmonious balance that’s both refreshing and satisfying.

Tip: For an extra burst of flavor, let the relish sit for 10 minutes before serving to allow the flavors to meld.

Crappie and Cornbread Casserole

This Crappie and Cornbread Casserole is a heartwarming dish that combines the delicate flavors of crappie with the sweet, comforting taste of cornbread, perfect for a cozy family dinner.

Ingredients

• 1 lb crappie fillets, cut into bite-sized pieces
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup melted butter
• 1 egg
• 1 cup canned cream-style corn
• 1/2 cup shredded cheddar cheese
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped green bell pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, mix the milk, melted butter, and egg until well combined. Stir in the cream-style corn, cheddar cheese, onion, and green bell pepper.
4. Combine the wet ingredients with the dry ingredients until just mixed. Gently fold in the crappie pieces.
5. Pour the mixture into the prepared baking dish and bake for 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

The magic of this casserole lies in the contrast between the tender, flaky crappie and the sweet, crumbly cornbread, creating a dish that’s both satisfying and surprisingly light.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Conclusion

We hope this roundup of 20 delicious crappie recipes inspires your next meal, whether it’s a casual family dinner or a special gathering. Each recipe offers a unique way to enjoy this versatile fish. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!