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Sweet Crappie


12 cleaned and Fileted Crappies
1 cup Corn Flake
1/2 Cup Capt'n Crunch
1/2 tsp ground cloves
16 oz Golden or Pale Dry Ginger ale
1 egg
3 tablespoon flour
Enough peanut oil to cover fish 1/2 way in heavy frying pan

Presoak Fish in a large baggie in the ginger ale. (about 4 hours), then drain and wash. Crush corn flakes and Capt'n Crunch into a fine mixture. Add clove, and flour stir. Dip fish in beaten egg and then roll in the dry mix. Place fish in a Hot skillet cook each side until lightly golden brown. Turning only once. Place on paper towel, drain and serve with your favorite tartar sauce.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.