CRAPPIE RECIPES Mexican Style Crappie Recipe submitted by John W. Reynolds
10 to 15 crappie fillets, whole slabs
1 cup flour
4 tablespoons light olive oil
1 small jalapeno pepper, diced (remove stem and seeds)
1 small yellow onion, diced
2 jars 16 ½-ounce jar of chunky salsa, medium hot
Dregg crappie fillets in flour. Shake off all loose flour. Fry up fillets in 4 tablespoons of olive oil. Add diced jalapeno pepper and diced yellow onions. Brown fillets well, remove fillets and drain pan. Use a 12-inch cast-iron skillet. Retain peppers and onions. Place fillets of crappie back in pan. Add salsa and heat on medium to slow boil for 1 minute. Serve with Spanish rice and red beans. Can be served milder (less bite) with plan sticky white rice or Thai rice noodles.
