Cornflaked Crappie

Cornflaked Crappie

Sauce:

• 2 Tbsp. Cilantro (minced)

• 3 Tbsp. Mayo • 1 Chili Pepper (minced)

• 1 Garlic clove (minced)

Mix well.

• Crappies 8-10 filets

Milk mixture:

• 1 Large egg • 1 C. milk

Mix together slightly.

• 2 C. Cornflakes (crushed)

• 1/4 C. flour • salt & pepper

• oil for frying

Directions:

Coat fish with egg mixture then dip in to cornflake mixture, then fry until brown. Serve with sauce and rice.

Crappie Tostada

Ingredients:

• 4 (6-8 oz.) crappie fillets, skinless • 1/4 tsp. salt

• 1/2 tsp. pepper • 2 Tbsp. vegetable oil

• 2 ears fresh corn, shucked • 8 corn tortillas, fried in oil

• 1 1/2 cooked black beans, drained • 2 C. Jack cheese

• 1 red onion, thinly sliced into rings • 1 1/2 C. green chile salsa

• 8 slices ripe tomato • 1/4 C. sour cream

• 2 C. Romaine lettuce, shredded

Directions:

Season fish with seasoned salt & pepper. Heat oil in large pan over med-high heat; cook on both sides. Remove from pan; add corn kernels. Cook 3-4 min. Break into large chunks. For tostadas, place 1 tortilla on plate. Top with 1/4 of beans & corn. Top with 1/4 C. cheese, onion rings, fish & salsa. Place second tortilla over salsa. Place 2 tomato slices on tortilla. Add more fish, salsa, lettuce, cheese and a Tbsp. sour crea