Originally Posted by
Mrs. Crappie Stalker
Try blackened crappie. I fix these a lot and they're really good. Just thaw out your fillets and pat them dry. Coat both sides with your favorite blackened fish seasoning - I like Paul Prudhomme's or Zatarain's. Get your pan hot, I mean almost smokin hot and pour in enough canola oil to just coat the bottom. Lay the fillets down and don't move them around. It only takes a few minutes on each side. When I flip to the other side I squirt in some lemon juice and and toss in a couple pats of butter. YUM. If you don't want to smoke up the house, you can do this outside on the grill. I make a "pan" out of a couple layers of heavy duty aluminum foil. Works great and no pan to wash later.