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2 pounds Crappie fillets
2 cups Buttermilk
1 Egg, beaten
1 Tablespoon Milk
1 teaspoon Paprika
1/2 cup Parmesan cheese
2 Tablespoons Flour
1/2 cup Butter Buds or melted Butter
Soak the crappie fillets in buttermilk for 12 to 24 hours. Wash the fish with water; discarding the buttermilk. In a shallow baking dish, line the bottom with aluminum foil (shiny side up); spray with cooking spray. Dip the fillets into a mixture of 1 beaten egg and 1 tablespoon milk. Arrange the fish in a single layer; sprinkle with black pepper. Dust the fillets with 1 teaspoon paprika, 1/4 cup Parmesan cheese and 2 tablespoons flour. Pour 1/4 cup Butter Buds or melted butter over the fillets. Bake at 350° for 20 minutes.
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