Crappie tastes too good to cover up with a really thick batter. Don't soak them. Use a ratio of 1 cup of cornmeal to a tablespoon of flour; salt, pepper; a tiny bit of cajun seasoning to taste. Spread the mix out in a shallow pan, pat the crappies with it on both sides and fry. The temp should be about 350-375. I like whole crappies better than fillets cause when you pull the meat off the bone only one side is breaded - more crappie taste, less breading. But it sure is easier to fillet them than scale 'em.
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You can't always get what you want, but if you try real hard you just might find, you get what you need - Rolling Stones
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