I was schooled by a young fellow at a fish fry a while back. He put his fresh fillets in a ziplock bag in yellow mustard for about 15 minutes or so. The fillets were taken from the mustard and straight into the breader bowl. After a couple shakes of the breader bowl he took the breaded fillets out and placed them on a platter. When all of the breader was moistened by the mustard on the fillets he dropped them into his 375 degree oil until they were a rich dark golden brown and floated well. The moistened breader seals in the moisture and basically steam cooks the fillet from the inside while having a crunchy coating on the outside. The fillets are flaky when done. I have had Crappie fillets fixed many different ways, but to me this one beats them all. You know what they say," Never trust a skinny cook".

Give this a try. You'll be glad you did.

Kellog