Baked Whole Crappies

Here are the crappies that my husband and brother-in-law from one of their fishing trips last month. He came home with these alongside a 5-pound bass which I turned into a sweet and sour dish plus a fish head soup that I’ll post some other time. I didn’t do anything fancy or special with them. My husband gutted and washed them thoroughly that night he brought them home, stored them in the fridge then a couple of days later I scaled, chopped a little bit off of the gills and tails, washed them again, then baked them whole for lunch.

Baked Whole Crappies


  • 2 crappies (gutted, scaled, washed thoroughly)
  • 2 tbsp oil
  • sprinkles of salt & black pepper
  • sprinkle of chili powder


  • Preheat the oven to 350°. Cut a couple of slits into the fish. Don’t make ‘em too deep. I remembered to cut the slits after I seasoned. Lightly brush with oil, then sprinkle with salt, black pepper, and chili powder. Line a sheet pan with foil. Place the crappies in the sheet pan. Stick it the oven to bake the fish for 25-30 minutes.

I served the baked crappies with cucumber pickled salad and soy with lemon juice dip on the side. I could tell you that crappies are light, a bit bony, but flakier that most fish.

Dexie Jane

Mother of 2. She drinks coffee everyday and wine on the weekends. She devours massive amount of chocolate, pork, and sushi. She loves to dance in her living room and binge-watches KDRAMA, historical dramas, and excessive unhealthy dose of Crime/Murder mysteries/dramas/documentaries. She's also a proud Bibliophile and loves being a bargain fashionista & SHOEHOLIC!

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