Fresh-Caught Fried Crappie, Shrimp, Coleslaw and Hush Puppies

Instructions

Prepare the fillets. Pat the crappie fillets dry so the coating adheres well. Dry fish also fries more evenly and crisps better. Season both sides lightly but thoroughly, making sure the surface is evenly flavored.
Coat the fish. Dredge each fillet in your chosen breading, pressing gently so the coating forms a uniform layer. Shake off any excess; too much coating can prevent crisping and cause the crust to fall off during frying.
Fry until golden. Slip the fillets into hot oil, letting them cook undisturbed for the first moments so the coating sets. You’ll know they’re ready to flip when the edges turn a deep golden color and the fish releases easily from the pan or basket. Fry until the fillets turn evenly crisp and lightly golden, and the fish flakes easily when gently pressed.

Prep the shrimp. Make sure the shrimp are cleaned and patted completely dry. A dry surface ensures crispness and helps the coating cling. Season evenly so each shrimp has balanced flavor.
Coat the shrimp. Toss the shrimp in your chosen breading or coating until each piece is fully covered. Lightly shake off any excess so the shrimp fry up light and crisp instead of heavy.
Fry quickly. Shrimp cook fast — usually in just a couple of minutes. Drop them into hot oil and watch for the coating to turn golden and the shrimp to curl gently into a “C” shape. Overcooked shrimp form a tight “O” shape and become tough, so remove them as soon as they reach the perfect point.