Crappie Francaise

If you’re looking for a simple way to spice up your Friday fish fry, give this delicious crappie francaise recipe a try. The recipe calls for 8-12 crappie fillets, but you can easily substitute your catch-of-the-day or whatever you have on hand. Happy cooking and bon appetite!


  • 8-12 crappie, filleted
  • 2 c. flour
  • 4 eggs
  • 1 T. chopped parsley
  • 1-2 lemons
  • 1 T. chopped oregano
  • 1 stick butter
  • ½ tsp. black pepper
  • 1 tsp. garlic salt
  • 2 c. fresh morels or button mushrooms, sliced
  • 1 c. white wine

Mix herbs and spices with flour, and roll fillets with herbed flour in a plastic bag until coated.

Dip coated fillets in beaten eggs. Lightly fry fish in 3- to 5 Tablespoons of hot oil in large pan or skillet. Turn once.

Reduce heat and add butter, wine, mushrooms, and juice of ½ lemon. Cover and simmer 10- to 15 minutes until mushrooms are soft.

Garnish with lemon slices. Serves 3-4.



Recipe courtesy of the Missouri Department of Conservation.



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One Response to “Crappie Francaise”

  1. Jake reiniche

    Sounds good will have to try it