Sauteed Crappie With Butter Sauce


  • 8- 3 ounce crappie fillets, skin removed
  • 1 cup all-purpose flour
  • 1 tablespoon salt
  • 1/2 teaspoon white pepper
  • 1 tablespoon garlic powder
  • 5 tablespoons butter, chilled
  • 2 tablespoons olive oil
  • 1/4 cup dry white wine
  • 1 lemon, juice only
  • 1/3 cup fresh basil leaves
  • 8 slices tomato, about 1/4-inch thick
  • 1 avocado sliced into 8 thin slices


  1. Combine flour, salt, white pepper, and garlic powder in a small bowl. Dust fish with flour mixture. Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium heat. Add fish and brown on one side, about 3 – 4 minutes. Flip fish over and cook for 2 more minutes. Remove fish and keep warm. Add wine and lemon juice and stir to loosen bits stuck to pan. Reduce liquid to just a few tablespoons. Stir in basil and remaining chilled butter, stirring until butter is melted. Remove from heat.
  2. For each serving, arrange 1 slice of tomato on a plate. Top with 1 piece of fish and then avocado slices. Place tomato over avocado, then fish and then 2 mores slices avocado. Drizzle butter sauce over and serve.

Note: If your tomatoes are not home-grown, help them out by slicing them into thick slices and then seasoning with salt, pepper, sugar, and a splash of balsamic vinegar.

Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook


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