I've pan fried and deep fried crappie. Both are great but I guess I like 'em deep fried better. I salt and pepper the meal to taste (I like 'em salty). Do not overcrowd the boiler and cook on pretty high heat. 320 degrees will do fine. They'll float when close to done. You can take 'em out as soon as they float if you like youre fish a little wet or cook 'em until you see the grease bubbling thru the gill/side area if you want 'em dryer. Fish on the bone is hard to beat.