Pan Fried Croaker

Croakers inhabit the southern coastal estuaries and are called such because of the drumming or croaking sound they make by vibrating muscles on either side of their swim bladders.

Fried croaker is served from Maryland to Mississippi; add a little Cole slaw and some hush puppies and you have a real Lowcountry feast.

Yield: 2 servings

  • 2 whole croaker
  • Salt and pepper
  • 1 cup flour
  • 1/8 teaspoon cayenne pepper
  • 1⁄2 – 3⁄4 cup canola oil or peanut oil
  • 4 tablespoons parsley, minced

Gut and scale fish, remove heads and wash thoroughly; season with salt and pepper.

Mix flour, salt, pepper, and cayenne in a baking dish. Dredge the fish in the seasoned flour and fry until golden brown on each side, turning once. Serve over spoon bread and garnish with minced parsley.

3 Comments so far »

  1. kenny newsome said

    May 21 2011 @ 11:35 am

    Do you have any recipes for rabbit?

  2. Fred said

    October 21 2011 @ 12:13 am

    I grew up eating fried croaker in Georgia. At times, the meal was simply fried croaker with bread, hot sauce and mustard. Most times included cole slaw, hush puppies, and home cut fries with the fish.

    However, to “dress up” the fish for Sunday dinner, you’d serve the fried croaker with red rice (with sausage and fresh shrimp in the rice), greens (either turnips/mustards or collards), and some homemade cornbread (not Jiffy). Of course, the preferred beverage is either sweet tea or lemonade.

  3. Tookie Grimmett said

    March 5 2015 @ 7:24 pm

    I cooked this tonight and my husband loved it. We are big catfish eater’s so I was unsure if he would like it. But he enjoyed it. Thanks

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