Grilled Crappie
12 Filets of Crappie
3 cups milk
3 eggs
Bread Crumbs
Tony Chachere’s Original Creole Seasoning
Butter
Olive oil
beat 4 eggs lightly with cups of milk. Place bread crumbs in a zip lock bag, filled half way, along with a generous amount of Tony Chachere’s Original Creole Season, seasoning is done to taste so the amoutn can be worked with to your taste. Dip filets in milk and egg mixture then put in bag and shake up real good to get a good coating.Place crappie on a “float boat” as we call it, made of foil paper that has been lightly oiled with olive oil and put a table spoon of butter on top of the filet. Place on grill on medium heat flipping the filet when golden on one side, filets will generally take about 4 minutes each side.
