In warm weather, put your fish on ice before you clean them. I usually do that before I leave the lake and then wait till I get home to clean them. That helps firm up the flesh. You wont have that problem in the spring when the water is colder...

I feel crappie are one of the few fish that are better frozen than fresh.

Mo

Agree on the thaw. Drain it well before breading. I cook mine right in the middle about 350*. Catfish will be 360*. I like it well done and real crisp.

Oil was just not hot enough. As mentioned 375-400 is just fine.

I've had the problem you described and my oil was not hot enough and I had put too many fillets in there at once.

This! You can get the oil hot enuf but if you put in too many fillets the heat sink from the cold fish will pull the oil temp down to 300 or below which almost always guarantees mushy fish no matter the species.

They will be mushy if you left them in ice too long before you cleaned them, or if they were in icy water after they died. If I'm not going to clean them the day that I catch them, I prop up the cooler on one end so that the ice water/slime can drain out the drain plug. Will keep on ice for one day and then you HAVE TO clan them.

peanut oil 375 degrees for 5 to 6 minutes.

Fresh crappie are the best. I always put my fresh catch in a bowl of ice water for several hours in the fridge with salt to draw the blood out. The fillets come out white. Pat them dry, dip in beer or a beat egg/buttermilk mixture (your preference), dredge them in a flour and corn meal mixture with your favorite seasoning. I use Great American Land and Cattle Company seasoning. I tend to substitute the corn meal with corn flakes crumbs or Progresso Italian bread crumbs every now and again for a change. Cook them in hot oil at 360 to 375. When they float flip them with tongs then give them another 30 to 45 seconds for browning. Always crunchy and meat is firm and flaky.