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Cajun Crappie
Sent in by Josh Burns.

~ 1 lb crappie fillets
~ 1/4 cup buttermilk
~ 1 egg, beaten
~ 1/2 cup flour
~ 1 cup cornmeal
~ 1 tbsp Tony Chachere’s creole seasoning or your favorite cajun seasoning
~ 1/4 tsp pepper
~ 1/4 tsp onion powder
~ oil, peanut oil preferred

Beat the egg in a bowl. Stir in the milk and flour.

In another bowl, mix the cornmeal, seasoning, pepper and onion powder together.

Heat about 1/4" of oil in skillet over medium heat.

Dip the fish in the milk mixture then roll in the cornmeal.

Add to the hot oil and fry until both sides are golden brown.

Remove and drain on bread slices or paper towels.

Serve with hot pepper sauce and your favorite side dishes.

Enjoy with cold beer.

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