Quote Originally Posted by Yates View Post
I don't unstand why you use olive oil ???
you fry them with a stick of butter, add salt, black n red pepper some Italian seasonings then dip in egg!
with all that go a head and use Lard... then you will have a Great recipie...
Man you got to love southern cooking

Butter burns at about 250 deg F, so adding oil is a trick used by chefs that want to impart butter flavor while frying at higher temps needed for things like crappie.....(that is, frying in at least an 1/8in butter ).

Clarified butter will go up to about 400 deg F.

I personally prefer to fry my crappie in canola oil, butter, lard and any combonation therof....to me olive oil should be an ingredient and not a cooking medium, but many do like the slightly nuttier flavor and makes for a darker golden brown color.