| CRAPPIE FRITTERS |
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2 tbsp. finely chopped onion
2 tbsp. tarter sauce
1 tbsp. snipped fresh parsley
1/2 tsp. salt
1/4 tsp. pepper
7-10 drops red pepper sauce
vegetable oil
2 tbsp. tarter sauce
1 tbsp. snipped fresh parsley
1/2 tsp. salt
1/4 tsp. pepper
7-10 drops red pepper sauce
vegetable oil
1/2 c. white wine
1/2 c. water
1 lb. crappie
1 c. crushed soda crackers
1/4 c. thinly sliced green onions
1/4 c. unseasoned dry bread crumbs
2 eggs, beaten
1/2 c. water
1 lb. crappie
1 c. crushed soda crackers
1/4 c. thinly sliced green onions
1/4 c. unseasoned dry bread crumbs
2 eggs, beaten
In a skillet, heat wine and water over medium heat until boiling, then add fillets. Cover and reduce
heat to low. Simmer for five to seven minutes or until fish is firm and just begins to flake. Drain
and discard liquid from fish. In deep fryer or frying pan, heat oil. In large mixing bowl, combine all
ingredients, except cracker crumbs. Add fish and mix well. Form fish mixture into 1/2 inch balls.
Roll crappie balls in cracker crumbs to coat, then fry two to three minutes or until golden brown.
heat to low. Simmer for five to seven minutes or until fish is firm and just begins to flake. Drain
and discard liquid from fish. In deep fryer or frying pan, heat oil. In large mixing bowl, combine all
ingredients, except cracker crumbs. Add fish and mix well. Form fish mixture into 1/2 inch balls.
Roll crappie balls in cracker crumbs to coat, then fry two to three minutes or until golden brown.