Fried crappie is a southern institution; my childhood was chock full of lake bass and crappie excursions followed by tall tale family fish fries lead brilliantly by my BASS Masters Hall of Fame grandfather, Big Jim Rogers. I loved deep fried crappie, cornmeal crusted and always served with fat, delicious hushpuppies.

The last couple of weeks I’ve been spending time with the boys from Sweet Sally Outdoors, ripping lips and tearing up the Crappie on Beaver Lake. I’ve devised a couple new recipes, and although this version takes advantage of new additions of fresh arugula, tomatoes, and garam masala, it’s still steeped in the traditions that are so near and dear to my Low Midwest Heart.

Ozark Ale Battered Crappie

Serves 4 to 6 | Prep 4 Hours | Cook 20 Minutes

INGREDIENTS

6 medium Crappie Filet's

2 cups buttermilk

1/2 can Ozark Beer Company American Pale Ale

1/4 cup sri racha chile sauce

1 cup yellow corn meal

1/3 cup all purpose flour

1 teaspoon baking soda

1 teaspoon garam masala

1 teaspoon salt

1 teaspoon pepper

1 teaspoon garlic powder

1 teaspoon red pepper flakes

4 cup's peanut oil

Feesh Arugula

Cherry Tomatoes

Olive oil

TECHNIQUE

Place crappie filets in large bowl and cover with buttermilk, Ozark APA, and sri racha chile sauce. Cover and chill for at least 4 hours.

In a medium bowl mix cornmeal, flour, baking soda, garam masala, salt, pepper, garlic powder, and redpepper flakes.

After 4 hours, remove chilled filets; heat cast iron skillet with vegetable oil over medium high heat to 365 degrees; then dredge buttermilk-beer filets one at a time in cornmeal mixture.

Place battered filets two or three at a time into skillet and fry for approximately 4 to 5 minutes on each side; or until golden brown.

Fry about 2 minutes on each side, until golden brown on both sides.

Remove and drain on paper towels. Meanwhile, toss tomatoes and arugula together with olive oil, salt, and pepper. Serve each crappie filet with arugula, tomato salad and enjoy.