mushy

Crappiemagnate is correct, I believe. I learned this decades ago. Screwed up some really good eating by cooking them too soon after cleaning live fish--thought I was really doing a great thing. I think the deal is that "rigormortis" needs to set in for a while. We used to put fish we caught into an ice chest in the boat, and would actually cook them on a Coleman stove while we were fishing, but they were D-E-A-D and COLD. Doesn't seem to matter much if they warm up to room temperature while you're frying the fish.

Try 365 degrees for the oil temp and don't crowd the pan so the temp drops. Then cook ten minutes to the inch, measured at thickest part. Good starting recipe for the breading is four cups cornmeal, three tablespoons plus one teaspoon salt, two teaspoons black pepper, and 1/2 tsp cayenne pepper. This is what I've used for years at my restaurant and at home except at home I use almost four tbs. salt instead of 3+. This is also most likely why I need blood pressure medication.

I have never found crappie to be mushy, and I have eaten them on the creek bank shortly after catching them. I think you must of not cooked long enough. We cook ours at 375 degrees until dark golden brown and they will float to top of grease when they are done.:)

All my crappie soak in icewater for at least 2 hrs b4 bagging or cooking. This firms the fillet up and your mush problem will be gone. Also make sure you dry the fillets thoroughly , that makes a big difference too.
good luck !! they`re the tastiest thing around !

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Originally Posted by CrappieMagnet

Try putting them in ICE cold water to firm them up before cooking them.:D

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I do this too, but sounds like to me they were either under cooked or grease was still too cold. Cold grease will make the fillets cook apart. When the fillets hits the grease they should boil instantly. Grease too hot smokes before putting in the fish and browns the fish too quick leaving them too raw inside. Even frozen crappie should be somewhat firm and flakey when cooked properly.

An old boy told me to soak them for a day in 7up before frying. The fillets actually come out light and fluffy. I guess the acid in the soda does something to the fish. It is wonderful and not mushy at all. Give that a try the next time you cook some up.

Make sure you pat the fillets off with a paper towel before you bread them.
I don't know that rigor mortise has anything to do with fish meat(it could?), but it does with red meat. I grew up eating fresh fish every weekend just a few hours after they're filleted... Other than that, it sounds like you may just be used to different texture fish?