Hadsall's Double Trouble Crappie Recipe

It's called double trouble because it is double coated and double delicious, however a platter full will not last twice as long.

 Get enough flour to double coat your stringer full of filets

 Mix in assorted spices (the ones you prefer). I like garlic powder, paprika, salt and black pepper. Be generous with the amount of spices you use with the exception to the salt. More salt can always be added, at the table to taste

 Wash and dry your filets before 1st coating of spicy flour

 Dip floured filets in whipped egg before 2nd coating of spicy flour

 Fry in about an inch of hot oil in an iron skillet until brown and crispy and yummy

When serving keep your fingers out of their way!

Kurt Hadsall