Crappie Francaise

  • 8-12 crappie, filleted
  • 2 c. flour
  • 4 eggs
  • 1 T. chopped parsley
  • 1-2 lemons
  • 1 T. chopped oregano
  • 1 stick butter
  • ½ tsp. black pepper
  • 1 tsp. garlic salt
  • 2 c. fresh morels or button mushrooms, sliced
  • 1 c. white wine

Mix herbs and spices with flour, and roll fillets with herbed flour in a plastic bag until coated.

Dip coated fillets in beaten eggs. Lightly fry fish in 3-5 T. hot oil in large pan or skillet. Turn once.

Reduce heat and add butter, wine, mushrooms, and juice of ½ lemon. Cover and simmer 10-15 minutes until mushrooms are soft.

Garnish with lemon slices. Serves 3-4.

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