Thread: Stuffed Crappie Rolls

8 oz. cream cheese (softened). Bread crumbs or corn flake crumbs.

1/4 c. mushrooms chopped. 1 egg beaten w/ 2 T. water (beer).

1/4 c. chopped onion. 1/2 lb. crappie fillets.

1/2 tsp. ceyenne pepper (optional)


Saute onions, ceyenne pepper, and mushrooms in butter until tender. Stir together cheese, onions, mushrooms, butter, and 2 T. bread crumbs or corn flake crumbs. If crappie fillets are thick, pound them between two sheets of wax paper until thin. Spread cheese mixture over fillets, roll and secure with toothpicks if necessary. Dip rolls in beaten egg and coat with crumbs. Saute in butter for approximately 5-7 minutes on each side until fish is done.

copied from Fred Trost's Fish and Wildgame cookbook 1986