Crappie piccata

by Andrew Rochon | May 9, 2024
crappie piccata on a plate

This fresh, bright, and briny Mediterranean crappie dish is a great quick and healthy way to prepare your catch.


  • 4 fillets crappie (boneless, skinless)
  • ½ cup flour
  • ½ stick butter (cut in half)
  • 2 tbsp olive oil
  • 1 lemon (juice & zest)
  • ¼ cup white wine
  • ¼ cup chicken broth
  • 2 tbsp capers
  • 1 tbsp fresh parsley, chopped
  • Salt and pepper


1. Season the crappie fillets with salt and pepper.
2. Coat fish with flour on each side and pat off any extra.
3. On medium-high heat, melt half the stick of butter with the olive oil.
4. Sear fish on each side for two minutes. When fish is nice and golden on each side, remove it from the pan and set it aside. Keep it warm.
5. Add the lemon juice, zest, white wine, chicken broth, and capers.
6. Cook on medium high, reducing sauce by half.
7. Place the crappie back in the pan and simmer for two-to-three minutes.
8. Place crappie fillets onto plate and keep them warm. Add remaining ½ stick of butter to pan and whisk vigorously. Season with salt and pepper if desired.
9. Spoon sauce over fish and garnish with chopped parsley.

Andrew Rochon is OOD’s food editor. You can follow more of his culinary adventures on Instagram: @wilderness_chef

Originally published in the April 2023 issue of Ontario OUT of DOORS

Click here for more recipes

Sign up for our mailing list

indicates required
Email format