• 4 crappie fillets (6 to 8 oz. each), cut into finger-sized strips
• 2 qt. boiling water • 6 to 8 oz. crab or shrimp boil
• Cocktail sauce


Refrigerate crappie fillets in a saltwater bath for 1 hour. Rinse and cut fillets in half down the lateral line.
Cut crappie fillets 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 4-6 minutes, depending on length and width of strips.
Remove strips from water and drain on paper towels. Place in the refrigerator for 1 hour or more to chill the strips thoroughly.
Serve on a bed of crushed ice with toothpicks or small forks and dip curls in your favorite cocktail sauce.

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Midwest Hunting & Fishing

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