Geeze you guys are really pushin this stuff... I`m old school i guess... I use a fry-krisp flour then beef it either way i wanna go... Sweet,spicy,or salty
Guess I`ll jus haveta try this andy fellas stuff ... provided I can get it in the Ozarks (where the BIG crappie live) hehe
I`m from Illinois farm stock but the 18" slabs some old timers showed me on tablerock Lake changed my tune,lol
Fry - Krisp is impossible to find in the south so I have visiting family bring down a case every year (6 - 5# bags)


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