How to Fry Perfect Crappie

Made at our annal Louisville night Spring break tradition for 15 years

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Breading Colonel Jim's coloneljimsbreading.com/ Henderson, Ky. Accept no substitutes!

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Fresh frozen. Caught by Jed Millet using artificial bait-somewhere in Alabama

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Electric fryer-master built. Key is temperature. Takes awhile to get it to 350 degrees

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Breading, double paper bags, utensils to remove fish

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1 egg to cup and half milk. This is more-feeding 35!

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Do one to two handfuls of fish in ample Breading.

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1-2 handfuls. No more per fry batch

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Calm before the shake.

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2 handed technique for the weak! Shake, shake, shake.

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Toss in basket-safety first. Gloves and aprons.

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Tins with plenty of paper towels

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Ready for fryer

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I call this "crappie interuptus". After 5 min remove from oil for 30-60 sec and then put back in for 1-2 min. It adds a crispness without an offensive burn. Crappie should float to surface

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Awesome sight!

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2nd fryer as contingency. This is a turkey fryer. Temp control essential. Use thermometer and get heat to 350 for each batch.

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It's ready!

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Batch is close to completion.

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Serve when Right out of fryer. Plenty of sides.

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