- 15 fish filets
- Salt to taste
- Pepper to taste (about 2 Tbs)
- 5 heaping spoonfuls of sour cream
- 3-3 1/2 cups of flour
- Duck Commander Original or Zesty Seasoning
- Peanut Oil
Pat dry crappie filets with a paper towel. Make sure there isn’t much water left on the filets.
Place the filets in a large stainless bowl. If a few of the filets are large, cut them down to equal size. Add salt & pepper to taste and mix throughly with your hands so there is an even coating.
Heat the oil in fryer to 350-375º. Once oil is heated, add sour cream to filets. Combine with hands and make sure that all of the filets are coated with the sour cream. Add flour to the mixture and toss with hands. If the filets are not fully coated with flour, add flour as needed to ensure filets are fully coated.
Add filets to the fryer and cook until golden brown, about 1-1 1/2 minutes.
Immediately after removing from fryer, add Duck Commander seasoning. Make sure to do this while the grease is still on the fish to ensure the seasoning sticks.