1 lb. crappie fish fillets
Fish fry mix or self-rising corn meal mix
6 -8 medium-size red potatoes
Vegetable oil for frying
Tony Chachere’s Original Creole Seasoning or plain salt
Newspapers and paper towel
Wash the fish fillets and pat dry with paper towel.
Put fish fry or corn meal mix into a clean zipper top plastic bag. Place the dry fish fillets into the bag, securely zip the top closed, and shake vigorously to completely coat the fish fillets with the mix. Set aside.
Wash, scrub clean, and dry the red potatoes; do not peel them. Slice the potatoes into medium to thick slices with the skins still on.
Prepare a baking pan with paper towels to drain the fried food.
Use a Dutch oven or a large skillet to heat the oil for frying.
When the oil is hot, but not smoking, add enough sliced potatoes to make a single cooking layer. Lower the heat to medium and fry until the potatoes are a light, crispy brown on the outside and cooked inside.
Remove the cooked potatoes to the paper towel prepared pan to drain; then immediately lightly salt with Tony Chachere’s or plain salt.
Continue frying, draining, and salting all of the red potato slices.
When finished cooking the potatoes, fry the fish fillets keeping in mind that fish cooks faster than potatoes.
When fish is done, it will turn from a translucent color to a white color. Take care not to overcook and dry out the fish. Taste the fish for salt; add, if needed.
The fried crappie and big, fat reds can be served on newspapers, just for fun.
Serves: 2 to 4.