• 8-12 crappie, filleted
• 2 c. flour
• 4 eggs
• 1 T. chopped parsley
• 1-2 lemons
• 1 T. chopped oaregano
• 1 stick butter
• ½ tsp. black pepper
• 1 tsp. garlic salt
• 2 c. fresh morels or button mushrooms, sliced
• 1 c. white wine

Instructions:

Mix herbs and spices with flour, and roll fillets with herbed flour in a plastic bag until coated.

Dip coated fillets in beaten eggs. Lightly fry fish in 3-5 T. hot oil in large pan or skillet. Turn once.

Reduce heat and add butter, wine, mushrooms, and juice of ½ lemon. Cover and simmer 10-15 minutes until mushrooms are soft.

Garnish with lemon slices. Serves 3-4.