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Just tried this with a pound of fillets. It was Killer!!!!
It is know the wifes favorite way for me to cook crappie
Something Different than Deep Frying
Enjoy guys!!!

Parmesan Crusted crappie w/ Lemon Caper Sauce
Ingredients:
5 crappie Fillets
flour for dredging
egg, slightly beaten
Parmesan Flour:
1/2 cup flour
1-1/2 cups parmesan cheese, grated
Mixed well
1 Tbsp olive oil
1 tsp garlic, chopped
1-1/2 tsp capers, drained
juice of 1/2 Lemon
2 Tbsp white wine
1/4 cup chicken stock
pinch salt and pepper
1 Tbsp unsalted butter


Directions:
1. Prepare Parmesan flour in shallow pan, set aside.
1. Dredge fish in plain flour, shaking off excess flour.
2. Dip in egg wash.
3. Coat in parmesan flour mixture.
4. Heat non stick frying pan with olive oil (must be fairly hot).
5. Brown fish on both sides, remove from pan and keep warm.
6. In the same pan add more oil if needed, and sauté garlic.
7. Add capers, lemon juice, wine, stock, and pinch of salt and pepper.
8. Reduce by half. Remove from heat and add whole butter.
9. Plate fish and spoon sauce over.