2 lbs crappie fillets
- 1/4 cup lemon juice
- 2 eggs beaten
- 1/4 cup milk
- 1 tsp salt
- 1 cup all purpose flour
- vegetable oil for frying
- 1/2 cup grated cheddar cheese
Cut the fillets into serving-size portions and arrange in a baking dish. Pour the lemon juice over the fish and let stand for 6 to 8 minutes, turning once. Combine the eggs, salt and milk in a bowl. Roll the fillets in the flour, and then dip into the egg mixture. Heat the oil in a large skillet and fry the fish until brown on 1 side, then turn. Sprinkle cheese on the cooked side-it will melt as the fish cooks. Remove fish once the other side is cooked and serve.
