I’ve posted several times about our experiences with fried crappie with lemon/butter/caper sauce, but this version has two changes. We normally pan-fry the fish naked or with a light dusting of flour, then keep it warm while we make the sauce.
After my recent experience using the sauce with a cornmeal coating I decided to make an entire batch using it. The fish got seasoned with S&P then a dredge in plain white cornmeal.
It was fried in batches in olive oil and butter then kept warm a 140* toaster oven.
I made the sauce and when it was nearly ready. I tossed in some shrimp for the second change to our usual fare.
It was delicious and the shrimp seemed to like this sauce.
Photos can be enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
3/20/14 event date