What you’ll need:
1 shaker of Tony Chachere’s cajun seasoning
1 package of dried Italian dressing powder mix
Ritz cheddar cheese crackers
After scaling the crappie, fillet them, but leave the skin on. Place the fillets skin down on a pyrex pan brushed with olive oil. Butter the fillets before sprinkling with black pepper, the cajun seasoning and the Italian dressing powder. Take the cheese cracker and crush them to powder in a sandwich bag, then sprinkle the powder on the fillets. Lightly spinkle with paprika and slide them into an oven preheated to 250 degrees. Cook the fillets under aluminum foil for about 30 minutes — but check on them as they cook — thin filets will cook more quickly. The fish is done when it flakes away from the skin — and you’re ready to eat.