Crappie fillets brined for eight hours in the fridge. Dipped in an egg wash, dredged in seasoned flour (garlic salt, white pepper and paprika), back in the egg wash and tossed in a bowl with panko bread crumbs. Return to the fridge to firm-up.
Flash fry on hot oil turning once.
Drain on newspaper and serve with waffle fries, coleslaw and buttered marble rye. Frosty beer on the side.
Awesome.
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