1) Cover bottom of greased baking dish with boneless crappie fillets.
2) Coat tops of fillets with Miracle Whip Salad Dressing.
3) Sprinkle dill weed over fillets.
4) Melt 4 Tbs. of butter or margarine in a medium sized bowl inside the microwave.
5) Add 1/2 cup or more of crushed club crackers to butter and mix until moist but crumbly.
6) Sprinkle cracker mixture over crappie fillets.
7) Bake at 400 degrees for 20-25 minutes.
8) Use broiler for last 2-3 minutes to brown tops of fillets.

The sweet taste of Miracle Whip and the flavor of Dill combined with butter makes these delicate crappie fillets DISAPPEAR!

It's called double trouble because it is double coated and double delicious, however a platter full will not last twice as long!

1) Get enough flour to double coat your stringer full of fillets.
2) Mix in assorted spices (the ones you prefer). I like garlic powder, paprika, salt and black pepper.
*Be generous with the amount of spices you use with the exception to the salt. More salt can always be added, at the table to taste.*
3) Wash and dry your fillets before 1st coating of spicy flour.
4) Dip floured fillets in whipped egg before 2nd coating of spicy flour.
5) Fry in about an inch of hot oil in an iron skillet until brown and crispy.

Kurt Hadsall - Texas

1) Wash crappie fillets in cold water.
2) Sprinkle with lemon pepper and season salt.
3) Place in large bowl and soak with Italian dressing.
4) Cover bowl and place in refrigerator overnight or 4 hours before cooking.
5) Drain excess Italian dressing.
6) Heat cooking oil in frying pan to 350 degrees.
7) Cook until golden brown on both sides and place on a paper towel.
8) Salt and pepper to taste and serve!

Pat Hoskins

1) Fillet your catch the way you like them.
2) Take equal parts of yellow corn meal and PARMESAN CHEESE!
3) Add a tablespoon of Dill Weed (freeze-dried or fresh).
4) Salt and Pepper to taste.
5) Mix the above according to how much you'll need to cover your fillets.
6) Heat your frying oil to at least 375 degrees, drop those bad boys in, and let'em fry till brown.
7) Take 'em out and squeeze some fresh lemon on them!

Douglas Sharp
Fayetteville, Arkansas

*You will need to purchase a box of ZATARAIN'S SEASONED FISH-FRI MIX - CRISPY SOUTHERN*

1) Fillet crappie as regular - cut in half long ways into finger size width (unless your crappie is too small)
2) Mix 1 can of beer with 2 heaping tbs of regular mustard.
3) Marinade fillets for approx. 1/2 hour in mustard & beer. 4) In plastic bag put in some of the Fish-Fri - take a few pieces of the crappie from beer/mustard (shake off excess liquid) and shake in mix.
5) Deep fry until golden brown at 350 degrees.
6) After removing from grease immediately sprinkle LIGHTLY with salt to remove excess grease.

JUM JUM Mary
New Port Richey, FL