We use the Louisiana Fish Fry seasoning too.

Lots of ways to cook crappie and they are all good.

I use dipitz brand batter in cajun flavor and I roll my crappie fillets in mustard before I batter them.I promise you people rave over it when I cook any kind of fish.Youjust cant go wrong.

For baked fish sprinkle seasonings on fish fillets (creole, old bay, garlic powder, salt pepper, whatever you like) Drizle with melted butter and bake at 350 for about 30 minutes depending on thickness of fish. The make some hollandaise sauce from package (really easy) add capers and pour over fish at the end. It is awsome and will be as good as anything you can get at a fancy seafood restaurant.

We dip them in the buttermilk as well, then use zaterans

Just crush a bunch of saltine crackers up....dip filet in egg then crackers then into fry daddy. Since I tried that I will never eat MY crappie any other way.

Yellow cornmeal and cavenders Greek seasoning and fry at 350 for 5 minutes

I use fresh ground corn from a vender at canton 1st monday.He grinds it while u wait.

heat the bar b q grill, lightly coat filets with olive oil and sprinkle with tonys
place on non stick foil and place on grill leaving the foil
open close grill and cook until fish flakes place a table spoon of jack cheese on top of eack filet and some finely dice tomatoes and green onions on top
When cheese is melted it's done.
mike

I make crappie cakes. Think Ill post the recipie in another thread!

I like an egg/milk baste, mainly for added nutritional value and help with the breading. Nothing wrong with that, man.

To each their own I say.

Buttermilk is ancient secret. It too buku fow hillbilly too undastand!

You cant mess up fresh crappie as long as the oil is the correct temperature.

musterd on fish is the best way in my opinon tasty tasty tasty

im going to try that today in a few hours