1 lb. crappie fillets
Fish fry mix of choice
Vegetable oil for frying
1 T. butter
1 T. olive oil
2 large onions, sliced in rings
Freshly ground pepper
1 sweet red pepper, cored and sliced in rings
1 yellow pepper, cored and sliced in rings
1 orange pepper, cored and sliced in rings
Wash the fish fillets and pat dry with paper towel.
Using a large Ziploc bag, combine fish fry 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 warm.
In a skillet, slowly melt the butter; then stir in the olive oil. Separate the onion slices into rings. Using medium to medium-low heat, cook and stir onion rings until soft and lightly browned. Salt and pepper to taste. Remove onions to a side dish.
Add pepper slices to the skillet and repeat cooking until pepper rings are soft and browned on edges. Salt and pepper to taste. Return the cooked onions to the skillet to blend with the peppers and cook until ingredients are hot.
To serve, top the fish fillets with the onion-pepper mixture.
Serves: 2 to 4.