Captain Jim Glenn's Fried Crappie

Nothing fancy; just House Autry corn meal, eggs, salt and pepper and hot oil. My crappie are skinned, fins, tails and ribs removed. First dip the crappie fillet in beaten eggs so that it will be able to hold corn meal. Then dip the fillet in corn meal and get a nice coat on the fish. I use just enough oil to fry one side of the fish at a time. Fry until it's golden brown and turn it over and repeat. About 5 minutes on each side at about 350 degrees. This works well for crappie up to 3/4 of a pound; I fillet bigger crappie. A lot of folks fry them with skin, fins, ribs and tail on. I prefer not to. Just personal preference on flavor and ease of avoiding bones.