Get some real salted butter and brown it on med-high heat until it starts foaming & then turn down/off heat for a moment. [The nutty taste of just before burnt is best, but it’s easy to overdo it if you’re not careful.] I like to add a squeeze or two of lemon (not the fake stuff!) directly to the butter. Season crappie fillets with whatever you like (we prefer garlic salt, Season All, & pepper). Turn heat back to medium & sauté fillets for about 1-2 min per side in the “blackened” butter. Fresh fillets will tend to fall apart so be careful. Sometimes I will sauté a few onions with it too. Serve on a bed of rice & add the butter drippings to it if possible. Hmmmm!!!
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