Crispy Crappie Fajita Recipe

Enjoy the harvest

Crispy Crappie Fajita

We eat a lot of crappie around here so I’m always on the lookout for new ways to fix them. This recipe does not disappoint. As with all the recipes I do and write about I encourage you to tweak them to your liking and add or subtract to make the recipe your own. I have to say, for this crispy crappie fajita recipe, I encourage you to be sure and leave the orange juice, lime juice and honey. I was amazed at the flavor that these added to the fixins’. It’s delicious.

Enjoy the harvest

Recipe For Fajita Fixins’

  • ¼ head of purple cabbage, finely sliced
  • ¼ head of white cabbage, finely sliced
  • 1 yellow bell pepper sliced
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • ¼ cup orange juice
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 2 tbsp honey
  • Pinch of sea salt
  • Pinch of black pepper

Fajita Side Toppings

  • Shredded cheese
  • Jalapeños
  • Diced tomatoes

In a bowl add the finely sliced cabbage, peppers and all other ingredients and mix well to incorporate the oil, juice and honey throughout. Place in refrigerator while preparing the fish and sauce.

Fajita Sauce Recipe

  • ¼ cup of cilantro
  • 1 cup of sour cream
  • ½ tsp paprika
  • Pinch of salt
  • Pinch black pepper

Mix sauce ingredients in a small bowl until creamy and put inside refrigerator until ready to serve your fajitas.

Crispy Crappie Beer Batter Recipe

  • 1 cup of flour
  • ¼ cup of corn starch
  • 3 tbsp fajita seasoning
  • 1 beer
  • 4 crappie fillets
  • Flour tortillas

Add the fajita seasoning to the flour. I use those premixed fajita seasoning packs. I use 3 tbsp but this is where it can be a personal preference if you like more of the fajita flavoring then add more. Slowly mix beer into ingredients. Not too thin and not too thick. You can check the consistency by dipping a spoon and if the batter coats the spoon and doesn’t easily drain off then it’s ready.

NOTE: When making beer batter, an often-overlooked tip for great crust is to get your beer as cold as possible before mixing. I put my beer in the freezer while making the sauce and fixins’.


  1. Heat the oil to 350-375. Coat crappie fillets with the beer batter and ease them into the oil. Fry until golden brown and remove.
  2. Place beer battered crappie into tortilla shells and place the fixins’ over top. Add the sauce and side toppings of choice and enjoy.

Beer Batter Catfish Recipe

About Ken McBroom 307 Articles
Ken McBroom is an accomplished outdoor writer and photographer. Growing up in Lynchburg Tennessee allowed him many opportunities afield as a boy and young man. Later in life, after Desert Storm, Ken’s wanderlust took him to Alaska to live and work and experience the last frontier. Married now with two beautiful children, Ken now calls Kentucky home where he continues to communicate our American outdoor traditions and the lifestyle it offers.

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