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The word "sac-a-lait" is the cajun term for crappie, taken from the French translation for "bag of milk."
crappie or "sac-a-lait" fillets
melted butter
lemon juice
salt and black pepper to taste
tarragon and cayenne pepper to taste
Place fillets on a broiler pan. Baste with butter and lemon juice before seasoning with the following four ingredients. Broil or bake until tender; do not turn. (Note: Moisture rising on top of the fillets indicate it is being overcooked.)
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