Only thing missing was my home made salsa! Still mighty tasty though!

Yeah Buddy!
We've had them many times since Crapicat showed us how. I'd rather eat fish this way now than frying! Better for you too!

receipe for salsa and how to prepare fish,i mean crappie.

Now I'm hungry!

YUMMMMM

mmmm just finished off a herd myself ....
yum yum ....good job there sir

Crappie;
I take a large, deep-sided cookie sheet & tear a giant sheet of foil big enough to cover the cookie sheet (with sides turned up) and fold over for a lid. Spray olive oil lightly on top & bottom foil, sprinkle fresh chopped or freeze dried cilantro evenly on bottom, sprinkle very lightly dried dill on top of cilantro, sprinkle moderately garlic salt on top of all. I patted dry a dozen filets and lay them out on top of seasonings, brake apart the rings of half a large sliced onion and lay them out on the filets. Cut a large lime in half and squeeze both halves over the "mess". Melt half a stick of butter and drizzle it on the "mess" then repeat the cilantro, dill & garlic salt on top of filet's and fold the foil over and lightly crimp the edges. Bake in the oven @ 400 degrees for 20 min, roll foil back and bake another 5 min. I serve it on warm, doubled corn tortilla's with coarse chopped fresh cilantro, soaked with lime juice, packaged, dry cole slaw mix soaked with lime juice and thin slices of fresh avocado and my homemade salsa.

Salsa; (seems complicated but well worth it)
Dice 2 med. large sweet onion's and 3 large jalapeno peppers (remove pulp & seeds of all 3 for extra mild salsa, 2 for mild, 1 for medium, leave all the pulp & seeds in if you like it hot. Place all diced ingredients in a large storage container, add coarse ground black pepper & Sea Salt to taste. Take 1 large bunch of fresh cilantro, remove any large, tough stems and chop till fine and add to the diced ingredients and set aside.
Take 6-8 large or 12 medium ripe tomato's and remove the stem-dimple, cut into wedges and place in blender or food processor, process to desired consistency (I pretty much liquefy mine because I leave the onion, pepper & cilantro chunky). Add 1 tablespoon minced garlic and 3/4 cup fresh lime juice and process just enough to mix. Pour tomato/garlic/lime mixture over diced ingredients and stir well. If you have a gallon jar or container with a good lid, it's easier to mix everything together like a shaker. It's ready to eat (and delish!) right now but even better after a day in the frig.

Looking mighty "GOOD"! Plane and simple.

Way to go!

Nice recipe pepop.... Thanks for writing it down

OUCH!
Sorry Vern I just turned wrong and my back hurt a bit. Was trying to get to the next post button, I can't fish or cook right now and here you are posting my favorite 2 things.(FISHING and EATING)
I'll be back!!!

Thanks for posting...

Go lay down Matthew!! Lol

Pepop, you need to can that and put it on the market. Looks GRRREEAATT!

Sure looks and sounds good,

thanks pepop for receipe....