Caddo Crappy
2 lbs crappy fillets
2 cups milk
Peanut oil
1 batch Tartar Sauce
1 batch Creole Seasoning
Flour Bag
2 cups flour
2 Tbsp Creole Seasoning
Cornmeal Bag
2 cups cornmeal
2 Tbsp Creole Seasoning
Prepare a batch of Creole Seasoning (see Miscellaneous). Prepare a batch of Tartar Sauce (see Miscellaneous) and put it in the refrigerator while you prepare the fish. Set up the Flour Bag and the Cornmeal Bag. Pour the milk into a bowl. Transfer the fish to the Flour Bag and shake to coat each fillet. Remove the fish one fillet at a time, dip it in the milk, transfer it to the Cornmeal Bag, and shake to coat with cornmeal. Store the completed fillets on a cookie sheet as you process the rest of the fillets. Pour enough peanut oil in a large skillet to fill it 2 inches deep. Heat the oil to 375 degrees. Fry the crappy until it is golden brown (the fish will float to the surface when done). Drain on paper towels and serve immediately.
Our comments: We love Caddo Lake cane pole fishing at Johnson’s Ranch in Uncertain (the common man’s Little Sandy). Ask for Peanut if you want crappy, or Billy Carter if you want bass. It’s a great way to break up a long drive to the beach with little kids. Spend the night in Jefferson, fish in the morning, and keep driving.