Thread: How do you take care of your Crappie.

I fillet all fish and remove rib cage as well. (no skin) In 1 gal zip loc I put in rice flour and white flour mix, I then add some cajun spice, salt and pepper. (The cajun spice adds a little bit of flavor boost to these delicate fish and I believe the rice flour adds a little bit of sweetness to the taste also) Put pat-dried fillets in the zip loc bag and shake. Then dip fillet in an egg and milk mixture, then role in panko. Panko is a rice breading often used with meat cutlets, shrimp etc. and can be found in most stores and all oriental food stores.

Fry to a crisp golden brown. My daughters eat them faster than I can get them out of the grease. Nice thing about these fillets, they are like fish sticks done this way. Any that are left over can be warmed in the oven at 350F for 10-15 minutes and they are again nice and crispy! (Not mushy like most re-warmed fish)

I would like to thank each one of you guys for the cooking ideas. I will try them all, again thank you. Ken