6 large Crappie filets
2 cups Crushed Tortilla chips
1 cup Flour
2 eggs (beaten)
1, 16 oz can crushed Tomatoes
3 cloves of Garlic Minced
1 medium Onion, fine dice
Splash white Taquilla
1 cup water
1/2 teaspoon Garlic powder
1 teaspoon Chili powder
1 teaspoon Cumin
1 teaspoon Paprika
salt to taste
Pepper to taste
2 Tablespoons Butter
1 heaping Tablespoon Sour Cream
handful of Cilantro chopped
juice and grated peal of 1/2 lemon
2 tablespoons Olive Oil


For the fish
Season fish with Garlic, salt, pepper, Cumin, paprika and chili powder, then Dredge fish in Flour, then in egg wash and then in crushed tortilla chips. Make sure to add Salt, Pepper and abit of the other spices before you dredge fish in them. Preheat Oven to 400 degrees. Put on Cookie sheet that has been sprayed with non stick cooking spray. Bake for 12 to 15 minutes until brown.

For Sauce
In a medium skillet, add 2 tablespoons of Olive Oil on medium high heat and saute Onion for 2 minutes, then add Minced Garlic and saute for 2 more minutes. Add Crushed Tomatoes, Taquilla, lemon juice, water, Chili powder, Cumin, Paprika and Cilantro. Cook on stove top for about 10 minutes and set aside until just before the fish is done. Once the fish is a couple minutes out from being done, heat the Sauce back up til it's bubbling.Turn the heat off and add the butter and sour cream, stir til encorporated.

We served it over white rice with Black beans. YUMMMM