1 lb. crappie fish fillets
1-cup self-rising corn meal mix
Vegetable oil for frying
6 T. butter, divided
1 T. small capers, drained and mashed
Juice of 1/2 lemon
1 “Cutie” or small tangerine
Wash the fish fillets and pat dry with paper towel.
Peel and section the “Cutie” or tangerine. Remove the seeds and any easily removable membrane. Some membrane can remain on the sections.
With a serrated knife, slice the sectioned “Cutie” into bite size pieces.
In a skillet, slowly melt 3 T. of the butter; then stir in the mashed capers. Bring the sauce to bubbling and cook for only 30 seconds.
Add the lemon juice and continue to cook another 30 seconds.
Stir in the pieces of the “Cutie” and cook again for 30 seconds. Then add the remaining 3 T. butter. Remove from heat and stir until butter melts and blends.
Set sauce aside; keep warm.
Using a large Ziploc bag, combine corn meal mix and fish fillets; seal the bag tightly, and shake to coat the fillets.
Fry the fish fillets in vegetable oil and drain on paper towel. Keep the fish fillets warm.
To serve, heat the sauce to hot, then crisscross two fried fish fillets on plates and drizzle the hot sauce over the top of the fillets.
Serves: 2 to 4.
