Okay I started frying my crappie using the following very basic recipe:
Put fresh or thawed fillets in an appropriate zip lock bag and cover with Tobasco. Let sit for about 1 hour. Mix your cornmeal with salt and pepper to your liking. remove fillets from bag and go straight to cornmeal mix and fry as normal. I like canola or peanut oil but to each their own.
The fish when fried will come out crispy and it seems like it doesn't take as long I'm guessing because of the vinegar in the hot sauce. When fried the fish has a peppery taste but is not hot. I have a 8 year old grandson that thinks Ketchup is hot but will absolutely devour the fish.Attachment 150836Attachment 150835Attachment 150834 Notice the cast iron skillet:biggrin
