Recipe /
South Carolina Crappie with Brown Butter and Rice
This is the simplest way to make a fish recipe feel local: keep the fillet clean, use one strong vegetable, and finish with butter that tastes like the season.
This is the simplest way to make a fish recipe feel local: keep the fillet clean, use one strong vegetable, and finish with butter that tastes like the season.
Recipe Details
- Prep time: 15 minutes
- Cook time: 15 minutes
- Servings: 4
- Difficulty: Easy
Ingredients
- 4 crappie fillets
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons oil
- 2 cups chopped rice
- 3 tablespoons butter
- 1 tablespoon lemon juice
- Chopped herbs
Instructions
- Season the crappie and sear it in a hot skillet with oil.
- Cook the rice until tender and lightly browned.
- Brown the butter and stir in lemon juice and herbs.
- Spoon the butter over the fish and vegetables and serve immediately.
Why It Works In South Carolina
This recipe is tied to South Carolina through the species, the pantry direction, and the produce that already belongs to the place. It is meant to read as part of a state-first archive, not a generic outdoor cookbook.