Crappie Beer Batter Recipe
Contributed by Laurie Willemyns, Omaha, Nebraska

Laurie says, “Good for a shore lunch when at the lake. It is easy to carry in a Tupperware bowl with a tight lid in my cooler. Mix up the batter at home and even place the fillets in the batter at home if using fish caught the day before.   At lunch time, just light the camp stove, heat the Crisco in an iron skillet and in about 5 minutes dinner is served”.

Ingredients:
            1 cup flour
            1 t. salt
            1 t. paprika
            1 egg
            1/4 cup cooking oil or Crisco
            1 cup beer

Directions:
Place all the above ingredients in a mixing bowl and stir until smooth. The mixture will be a little thin. You want it to be thin, but not too thin, as it needs to be able to stick to the fillets. You may need to add more flour or more beer to get it just right.

The secret is to thoroughly dry the fillets. Spread them on paper towels and pat to dry. Then use new paper towels, move the fillets to the new towels and dry them some more. When the fillets are dry, salt them lightly and place them in the batter.

Heat a pan with cooking oil or Crisco, and fry each fillet until golden brown. Enjoy!