Thin crappie fillets bake in 8 to 12 minutes at 400°F under a quick lemon, garlic and herb oil. Dry the fish, keep the fillets in one layer, and pull them when they reach 145°F.
Boneless crappie cut into 1-inch pieces, dipped in egg and milk, rolled in seasoned flour and cornmeal, and shallow-fried at 375°F. It takes 40 minutes and serves four.
