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When spring is in the air, fried crappie is what all of the fishermen around here are talking about. This year I left the deep-fryer in the cabinet and used my air fryer for a healthier alternative. Serve with malt vinegar, tartar sauce, cocktail sauce, hot pepper sauce, or the condiments of your choice.


Recipe Summary test

10 mins
8 mins
30 mins
48 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place crappie fillets in a bowl. Add salt and water to cover. Cover and let sit to draw out all the blood, about 30 minutes. Rinse fillets thoroughly to remove salt. Pat dry with paper towels.

  • Preheat the air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.

  • Add cornmeal, flour, seasoned salt, paprika, pepper, and cayenne to a gallon-sized zip-top bag. Seal and shake until evenly combined. Drop 2 fillets into the bag, seal, and shake to coat. Transfer to a plate. Repeat with remaining fillets.

  • Spray the tops of the fillets with nonstick cooking spray. Place a layer of fillets in the air fryer basket, sprayed-side down, making sure none are overlapping. Spray the tops with cooking spray. Cook for 4 minutes. Carefully flip and spray any chalky spots. Cook until crispy, about 4 minutes more. Repeat with remaining fillets.

Editor's Note:

Nutrition data for this recipe includes the full amount of brining ingredients. The actual amount of brine consumed will vary.

Nutrition Facts

200 calories; protein 24.2g; carbohydrates 20.4g; fat 1.6g; cholesterol 101.8mg; sodium 3789.2mg. Full Nutrition