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Discussion Starter · #1 ·
Fried Crappie Fingers with Sauce

2 cups self-rising cornmeal
2 T. flour
Pepper, to taste
4 eggs, beaten
3 lbs. crappie fillets, cut into bite-size pieces

Red Dipping Sauce:
11⁄2 cups ketchup
2 T. brown sugar
2 T. Worcestershire sauce
1 tsp. dry mustard
1⁄3 cup whiskey

In large saucepan, heat oil. In small bowl, combine cornmeal, flour and pepper. Place beaten eggs in separate bowl. Dry fillets on paper towels. Dredge fillets in eggs, then in cornmeal mixture. Repeat dipping process. Let sit for 2 minutes. Fry until golden brown.

Red Dipping Sauce:
In small saucepan, mix together ketchup, brown sugar, Worcestershire sauce and dry mustard. Bring to a boil, stirring occasionally. Stir in whiskey and simmer 5 minutes. Refrigerate until crappie fingers are done cooking.
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