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Lemon Pepper Crappie Recipe

 

Ingredients

• 4 fresh crappie fillets
• 1 cup Lawry's Lemon Pepper with Lemon Juice Marinade
• 1 cup bread crumbs
• 1/2 teaspoon Lawry's Seasoning Salt
• 1/2 teaspoon Lawry's Lemon Pepper
• 2 tablespoons of vegetable oil
• 2 tablespoons butter or margarine
• 1/3 cup of light cream or half and half
• 1 tablespoon grated lemon peel
• 1/3 cup toasted, sliced almonds

 

In a resealable plastic bag or container, place crappie fillets and Lawry's Lemon Pepper with Lemon Juice Marinade. Marinade in refrigerator for 30 minutes.

 

In a shallow pan combine bread crumbs, Lawry's Seasoned Salt and Lawry's Lemon Pepper, mixing well. Remove crappie fillets from marinade and roll in bread crumb mixture until completely covered. In a large fry pan, heat oil and butter; add crappie fillets and cook for 3 to 4 minutes on each side, or until golden brown and crappie flakes easily. Remove to a serving platter and keep warm. Add cream and grated lemon peel to the pan drippings and bring to a boil; stirring constantly until slightly thickened. Spoon over fillets and sprinkle with almonds.

 

Serves 4.

 

Tip: Clean your catch and put immediately into plastic bag with marinade. Dinner's ready when you get home.

 

 

This recipe has been generously contributed by www.fishingworks.com.

 

 

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