- 8-12 crappie, filleted
- 2 c. flour
- 4 eggs
- 1 T. chopped parsley
- 1-2 lemons
- 1 T. chopped oaregano
- 1 stick butter
- ½ tsp. black pepper
- 1 tsp. garlic salt
- 2 c. fresh morels or button mushrooms, sliced
- 1 c. white wine
Mix herbs and spices with flour, and roll fillets with herbed flour in a plastic bag until coated.
Dip coated fillets in beaten eggs. Lightly fry fish in 3-5 T. hot oil in large pan or skillet. Turn once.
Reduce heat and add butter, wine, mushrooms, and juice of ½ lemon. Cover and simmer 10-15 minutes until mushrooms are soft.
Garnish with lemon slices. Serves 3-4.