Crappie Fish Tacos

Jeremiah Doughty | From Field to Plate

When the crappie are biting, fry them up for a fresh and flavorful taco night.

Ingredients:

• 6-9 crappie fillets
• 1 1/3 cup corn meal
• ¼ cup flour
• 2 tsp salt
• 1 tsp garlic powder
• 2 tsp lemon pepper
• 1 tbsp paprika
• ½ tsp cayenne pepper
• Corn tortillas
• Cooking oil for frying

Cajun Remoulade:

• 1 cup real mayo
• 1 tbsp ketchup
• 1 tbsp deli mustard
• ½ tsp cayenne pepper
• 1 tsp lemon juice
• 1 tsp Worcestershire
• 1 tsp celery salt
• 1 tsp paprika
• 1 tsp horseradish
• 1 tsp cracked pepper

_{Indian Fry Bread Turkey Tacos}

Directions:

1. Heat oil to 350º-375º
2. In large Ziploc add corn meal, flour, garlic powder, salt, lemon pepper, and cayenne. Shake to mix well. Add your fish fillets 2 at a time and shake to coat, once coated evenly place directly in oil and cook until golden brown on each side, remove from oil and drain
3. While fish is cooking combine all remoulade ingredients and mix until blended.
4. Grill or fry up your tortillas
5. Place a piece of crispy fish fillet in each tortilla, topped with Cajun remoulade and your favorite toppings. I love purple cabbage, white onions, and jalapenos.

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