1 lb. crappie fillets
Freshly ground black pepper
½ cup plain flour
1 cup self-rising corn meal
Vegetable oil for frying
Wash the fish fillets and place on paper towels to drain. Pat the fish fillets very dry with more paper towels; then salt and pepper the fish on both sides.
Place the flour into a shallow dish.
Crack the eggs into another shallow dish, salt and pepper lightly; then beat well.
Place the corn meal into a Ziploc bag.
Prepare one fish fillet at a time by dredging the fish fillet in the flour to coat both sides. Then, dip both sides in the beaten egg mixture and drop the fillet into the Ziploc bag of corn meal. Tightly seal the Ziploc bag and shake to coat with the corn meal. Remove the fish fillet to a cutting board and repeat until all fish fillets are battered.
Use a large skillet to heat enough vegetable oil to fry the fish fillets. Heat the oil to hot, but not smoking; then add the fish fillets. Reduce heat to medium-high and fry until golden brown on one side. Turn the fish fillets to brown on the reverse side. Drain the cooked fish fillets on paper towels and keep warm to serve.
Serves 3 to 4.