Crappie Fillets With Crunchy Pesto Sauce
submitted by: Paulette Kenyon

Last weekend, Eric brought us home some delicious crappie and black bass to cook. While talking to 2 fellows from Bodega Bay's "Offerings From the Land" farm at a local farmers market and tasting their homemade pesto, I got the idea for today's recipe. It's a dandy!

• 1/4 C finely minced red cabbage
• 1/3 C finely minced fresh basil leaves
• 2 Tbsp. finely minced fresh parsley
• 2 Tbsp. finely minced walnuts
• 5 sm cloves fresh garlic, minced or pressed
• 1 Tbsp. grated parmesan cheese
• 1 1/2 tsp. lemon juice
• 2 Tbsp. olive oil
• 1/4 tsp. white or black pepper

Combine all ingredients. If available, put into a food processor and pulsate until ingredients are smoother and cling together. If not smooth enough, you can add a little more olive oil. Remember, you do want it to have some crunch to it. Chill for 1 hour or until ready to serve.

• 2 lbs. crappie fillets
• 1/3 C flour
• 1/3 C corn meal
• 1 tsp. dried oregano
• 1/2 C milk
• olive oil

Combine flour, cornmeal, and crushing oregano between your fingers into a powder, add the oregano (crushing it just before you add it, lends a better flavor). Dip fillets into milk, let drip, then, dredge in flour mixture. Let breading set on filets for 5-10 min.

Heat 1/4" of oil in a heavy skillet. Brown fillets on each side, drain, and blot on paper towels, and serve with crunchy pesto sauce. Serve 4 lucky lads and lassies.

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