When spring is in the air, fried crappie is what all of the fishermen around here are talking about. This year I left the deep-fryer in the cabinet and used my air fryer for a healthier alternative. Serve with malt vinegar, tartar sauce, cocktail sauce, hot pepper sauce, or the condiments of your choice.
Ingredients
- 1 pound fresh crappie fillets
- 2 tablespoons salt
- 0.5 cups yellow cornmeal
- 0.25 cups all-purpose flour
- 1 teaspoon seasoned salt , such as LAWRY'S®
- 1 teaspoon paprika
- 0.5 teaspoons ground black pepper
- 0.25 teaspoons cayenne pepper , Optional
- cooking spray
Instructions
-
1
Place crappie fillets in a bowl. Add salt and water to cover. Cover and let sit to draw out all the blood, about 30 minutes. Rinse fillets thoroughly to remove salt. Pat dry with paper towels.
-
2
Preheat the air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
-
3
Add cornmeal, flour, seasoned salt, paprika, pepper, and cayenne to a gallon-sized zip-top bag. Seal and shake until evenly combined. Drop 2 fillets into the bag, seal, and shake to coat. Transfer to a plate. Repeat with remaining fillets.
-
4
Spray the tops of the fillets with nonstick cooking spray. Place a layer of fillets in the air fryer basket, sprayed-side down, making sure none are overlapping. Spray the tops with cooking spray. Cook for 4 minutes. Carefully flip and spray any chalky spots. Cook until crispy, about 4 minutes more. Repeat with remaining fillets.
Nutrition Facts
Per serving
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