Fried Fish!

Last night we tried a new recipe out of a new-to-us recipe book (1998 NAFC Members' Cookbook) we purchased at a flea market. The name of the recipe is Ritz Crappie, as in Ritz crackers, not the Ritz-Carlton. I wonder if the patrons of the Ritz-Carlton even know what crappie is?

Ritz Crappie

 Empty two sleeves of Ritz Crackers into a gallon size bag. Crush them up with a rolling pin (this was the Hub's job!)

 In a bowl (I used a 4 cup glass Pyrex measuring cup), mix together 1/2 c milk, 1 packet of taco seasoning, and 2 eggs.
Dip the fish in the milk mix, then coat with the cracker crumbs.

 Fry.

In the background you can see how we drained the grease: a cookie grate over a cookie sheet. The grease drips down and doesn't get the fish all soggy like it would sitting on paper towels. 

The recipe calls for 20 crappie fillets, but we had a mix of crappie, bass and bluegill.

The crackers kind of overpower the fish, and the taco seasoning flavor is lost. Next time we are going to try marinating the fish in the taco seasoning mixture for a couple hours, and using cornmeal or flour as the breading. It might work better if the taco seasoning is in the breading and not in the milk mixture, too.

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