Sounds like she had it going on. I'll give that one a try for sure!

I use my uncles way.

Use a 50:50 mix of saltines and Ritz crackers. I put them in a food processor to crush them up to fine bits. Add Tony Chachere's cajun spice (I put in a bunch), some pepper and some lemon pepper. Get a bowl of eggs and season the eggs the same way.

Pat the fillets dry and then dip in the eggs and then in the cracker crumbs. Fry till they float and sprinkle some more Tony Chachere's cajun spices immediately after taking them out of the oil.

I also heard to soak the fillets of any fish in 7-up soft drink and then season. It takes out some of the game taste out in other species of fish. I personally like the way crappie taste as is. Works really good on white bass.

to soak crappie in anything is a sin, I could really just use salt pepper and pan fry and be happy with the way the crappie taste

I'll soak sand bass, but never crappie.

soaking crappie is like ordering a prime ribeye well done

soaking crappie is like ordering a non alcoholic beer

soaking crappie is like dipping copenhagen pouches

soaking crappie... well you get the point