If you’re looking for a simple way to spice up your Friday fish fry, give this delicious crappie francaise recipe a try. The recipe calls for 8-12 crappie fillets, but you can easily substitute your catch-of-the-day or whatever you have on hand. Happy cooking and bon appetite!
- 8-12 crappie, filleted
- 2 c. flour
- 4 eggs
- 1 T. chopped parsley
- 1-2 lemons
- 1 T. chopped oregano
- 1 stick butter
- ½ tsp. black pepper
- 1 tsp. garlic salt
- 2 c. fresh morels or button mushrooms, sliced
- 1 c. white wine
Mix herbs and spices with flour, and roll fillets with herbed flour in a plastic bag until coated.
Dip coated fillets in beaten eggs. Lightly fry fish in 3- to 5 Tablespoons of hot oil in large pan or skillet. Turn once.
Reduce heat and add butter, wine, mushrooms, and juice of ½ lemon. Cover and simmer 10- to 15 minutes until mushrooms are soft.
Garnish with lemon slices. Serves 3-4.
Recipe courtesy of the Missouri Department of Conservation.