So simple . . and Good Eat'n

Quick to fix! So easy


crappie filets (works great with big perch)
iron skillet
Cooking oil (canola, vegitable . .etc)
cornbread mix
beer
egg
salt
pepper


Filet and pat dry salt and pepper

Use a simple/cheap cornbread mix . . . add one egg. Mix adding beer until it turns to a loose pancake batter.

Heat oil over fire/stove (about 1/2 inch deep) Check oil for temerature by dropping a small bit of batter. If it fries up within about 30-seconds you're ready. *Maintain heat . . don't let it cool or, get hotter. Maintaining heat over an open fire is easy. Move the skillet away from the heat or, spread the fire . . adding fuel (small twiggs) where the fire seems to cool.

Dredge fillets, both sides and drop them into the oil. They cook quickly about 3 minutes or less . . per side. Turn them only once. Remove and drain.

Eat!