Bacon grease?? No wonder you've got ticker problems Earnest. We'd all like to keep you around for a long time pal. Lay off the grease!

looks good to me.
i just eat some fried mystery fish at golden corral, due to my bad luck at the lakes.

if you have some left overs, ill pay shipping

Actually your body needs carbs, there are good carbs and bad carbs. Brown rice is full of good carbs. Nothing wrong with brown rice ask any dietitian or nutritionist out there.

That looks awesome Slab! My wife and I eat them baked as well usually. We take the fillet's and rub spicy mustard all over them. Throw down a bunch of onions in a baking dish and lay the fillet's over the onions. Lastly put a little dry dill on top of them and you have a great tasting, healthy fish dinner. I do sometimes use a little tartar sauce too...he he

Looks good to me!

and y'all from the south
DEEP FRIED POTATOS,, HUSH PUPPIES ,AND DEEP FRIED FISH AND ICE COLD BEER... LINE START OVER HERE BEHIND ME

P.S BROIL ISN'T BAD... just sayin

maken me hungry

+1 Really hungry now!

edit copy- edit paste
thanks for the recipe

tried mine fried with some crunched up tator chips(someone suggested it on here). they were sour cream and onion.. pretty neat flavor. good for a change every now and then.

If you want a change dip the filets in milk and coat with instant potato flakes ( seasoned or unseasoned) and fry .Pretty and crunchy something different.Also Bake with seasoning and add to Alferdo and angle hair pasta and eat.Darrell

Try using crushed Cheetos instaed of cornmeal or flour. Use the spicy one for a little kick

Way to go Ernest,

I know you are on a health kick - but if you want to try (ANYTHING) other than Crappie � Grilled, Baked or Blackened - they all work really well - except Crappie � they should be only fried and eaten cold. Crappie are better fired and then put in the fridge � they are GREAT right out of the fryer � but even better (Cold) the next day.

Ernest - you will come back to the real world - if you feel good - forget about about those doctors - they are all just Drug Pushers, - and just looking for their next (expensive) procedure.

Grilled Crappie are great ! I rarely eat ANY fried fish or anything else, for that matter.

That recipe sounds good ! Thanks !
Here's another that I use all the time:

Four good sized thick filets.

3/4 stick of real butter- melted in a coffee cup, etc.
About a Teaspoon of Ball's Cajun seasoning. ( dont even try it with that Tony's junk...you'll ruin it)
Juice of 2 large fresh squeezed limes. Lemons will do...but the limes are better.
Teaspoon of cilantro
Pinch of garlic salt
Maybe some green onion tops...chopped fine. Go easy on these.
Mix it, taste it, adjust it to suit you...then pour 3/4 of it over the dry filets and let it sit for 15 min or more. Make sure the mixture is on the bottom of the filets too.

Light your grill. Burn it off and turn it to low if gas....if charcoal...you want a low heat.

Place a 1/4 thick tomato slice on top of each filet. Pour the rest of the melted butter mixture on top. Sprinkle the whole plate with Ball's seasoning. BE CAREFUL ! It's VERY SALTY !

Grill on low til the tomatoes are well done and almost soggy. Move the filets now and then to prevent sticking. I use a grilling plate with holes in it...from Academy....about $10. If the fish begin to stick often, it's too hot. Mine rarely stick at all after they warm up.

Take them off when done and squeeze more lime juice over them.
You will fight over the tomatoes...I promise you.

This must be done ONLY with Ball's Cajun seasoning. It imparts a flavor to the mixture like no other brand. You cant taste it until it's been cooked on meat...to understand what I mean. Tasting a dry sample from your finger wont tell you a thing....except that it's salty. I've also used this in the oven...with baked catfish or crappie filets...but it's better grilled because you get a little crust on the bottom.

Looks great and I've been wanting to try something different. Gonna give it a go tonight! Thanks for sharing!

But remember this if you would like to fry. I use olive oil exclusively...zero cholesterol! You can drink the stuff and it's nothing but good for you on about six levels. It's more expensive but completely healthful. Really, look it up. Additionally, it has a higher boiling tempature so it get's much hotter before starting to smoke and the fish fry quicker. You'll never go back to the cheaper oils!

Also, for a nice change in the potato department I always fry up sweet-potato frys...yummmm! Much healthier than regular potatoes and really tasty. Slice 'em thin and same as regulars---fry 'till golden brown.

Think I'll give Oldfrogs grilling recipe a try also seeings that I grill about four times a week.