How to Cook Crappie
by Victoria Ries
After a relaxing fishing trip catching lots of crappie, it's time to go home and cook them while they are at their peek of freshness. Crappie's white meat fries up tender and tasty, but half a bucket of fish yields only two plates of golden brown fish fillets that don't last long once the aroma of fish-fry wafts through your house, beckoning hungry people to the table.--and who could resist!
Method:
Beat four eggs until they are light and fluffy.
Add the crappie fillets to the beaten egg, coating each well.
Make a breading with a cup of all-purpose flour and your favorite dry seasonings.
Take the crappie fillets from the beaten egg and place them in the flour breading, turning them until they are well coated.
Pour clean cooking oil into a fryer or heavy, deep pan, heating the oil to 350 degrees.
Take fillets one by one, shaking the excess flour from each and placing the fillets in the heated oil until the pan is full but not overcrowded.
Fry each side until golden brown.
Lift each fillet from the fryer and onto a paper towel to drain the excess oil.
Transfer the fish to a clean plate and serve with French fries.