Post by slabmaster on May 13, 2006 17:55:42 GMT -6
scale crappie and fillet leaveing skin on. this of course is optional but i like the skin. wash fillets in cold water place meat in pan of salt water and soak over night in fridge. rinse fish in cold fresh water and towel dry . sspread fillets on wax paper salt and peper both sides of fish to taste. in a clean bowl dump 1 medium size jar of pace Hot picante sauce add one egg aand mix well with fork. paalce fillets in picante egg mixture roll in corn flour"if you cant find corn flour use corn meal" and RELEASE fish in hot peanut oil. i like my fish a little on the overcooked side usually 3 minutes one side turn and cook for 4 minutes on other. place fish on a platter covered with paper towel . serve with fresh green onions fried green tomatoes and brown beans. remember to cook a few mor fillets than you will eat for dinner. cover left over fish with paper towel DO NOT REFRIGERATE. and when the urge for that midnite snack comes around place one fillet on wwhite bread with mustard . crappie sandwiches are yummy
