4 to 6 crappie fillets
2 quarts of boiling water
6 to 8 ounces of fish, crab or shrimp boil
seafood cocktail sauce

Refrigerate fillets in saltwater bath for an hour. Rinse and cut fillets in half down the lateral line. Cut into finger-sized lengths and place strips into boiling-water and shrimp-boil mixture. Fillet strips will curl, firm up and become very white in appearance when done. Cook for approximately 6 minutes, depending on length and width of strips. Remove curls from water and drain. Shock curls by submerging in ice water for 4 minutes. Serve on a bed of crushed ice with toothpicks or small forks and dip curls in your favorite cocktail sauce.

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