Beer-Battered Crappie Recipe with Homemade Tartar Sauce

🐟 Beer-Battered Crappie with Homemade Tartar Sauce

Spring in Texas means one thing — it’s crappie time. And there’s no better way to celebrate than with a good old-fashioned fish fry. This recipe keeps it simple and classic: flaky fillets, crispy beer batter, and a homemade tartar sauce that brings it all together.

Whether you're feeding the family or serving up a shore lunch at the lake, this one hits the spot every time.

🧂 Ingredients

For the Fish:

• 1–1.5 lbs fresh crappie fillets
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp salt
• 1/2 tsp black pepper
  👉 Or use 1 tbsp of BBQ by Biggs SPG Gold for extra flavor instead of salt and pepper
• 1/2 tsp paprika
• 1 egg
• 3/4 cup cold beer (lager or light ale)
• Oil for frying (peanut or canola)

For the Tartar Sauce:

• 1/2 cup mayonnaise
• 2 tbsp finely chopped dill pickles
• 1 tbsp pickle juice
• 1 tsp Dijon mustard
• 1/2 tsp lemon juice
• Salt and pepper to taste

🍳 Instructions

1. Make the Tartar Sauce:
   Mix all sauce ingredients in a small bowl. Chill in the fridge while you fry the fish.
2. Prepare the Beer Batter:
   In a bowl, whisk flour, cornstarch, salt, pepper (or BBQ by Biggs SPG Gold), and paprika. Add the egg and slowly whisk in the cold beer until smooth. The batter should be thick enough to coat the back of a spoon.
3. Heat the Oil:
   Fill a fryer or cast iron skillet with 2–3 inches of oil. Heat to 350°F.
4. Batter and Fry:
   Pat fillets dry. Dip each one into the batter, then gently lower into the hot oil. Fry 2–3 minutes per side or until golden brown and crispy.
5. Drain and Serve:
   Remove fish and place on paper towels. Serve hot with lemon wedges and tartar sauce on the side.

💡 Pro Tips

• Keep your batter cold and oil hot — that’s the key to crispiness.
• Fry in small batches so the oil temp stays consistent.
• BBQ by Biggs SPG Gold gives a smoky-savory edge that really sets off the crunch.
• Want precision frying? Use a fast-read thermometer like the ThermoWorks Thermapen ONE to make sure your oil stays hot and your fish finishes just right.

🧭 Final Cast

Crappie season doesn’t last forever — so when it’s on, you’ve gotta fry it up right. This classic beer batter is a crowd-pleaser, and the homemade tartar sauce takes it over the top.

🐟 Got your own twist on crappie fryin’? Drop it in the comments — we’d love to see how you cook yours!

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