Servings: 2-3, 6 enchiladas total
Prep Time: 30 minutes
Cooking Time: 45 minutes
- 6 crappie filets
- 1/2 cups of flour
- 1/2 cup of cornmeal
- 1 tsp. of chili powder
- 1 cup of cilantro, chopped
- 1 medium onion, chopped
- 1 tsp. of garlic powder
- 1 Serrano chili, finely chopped (optional)
- 1 egg
- 1/8 tsp. of cracked black pepper
- vegetable oil
1. Rinse crappie filets and pat dry. Set aside.
Combine flour, corn meal, chili powder and pepper in a small bowl and mix well. In a separate bowl, beat the egg.
2. Heat oil in a fry pan. Coat each filet in egg, then dip into flour mixture to coat both sides. Shake off excess flour. Lightly fry each filet for 3 minutes on each side, or until golden brown.
Drain on paper towels. Place in a 170 degree F oven to keep warm.
3. In a separate fry pan or wok, heat 2 tbs. of vegetable oil. Lightly fry a tortilla to soften, not to crisp. Place heated tortilla in a 9 inch baking dish. Crumble a filet of fish onto the tortilla and then sprinkle a fair amount of chopped cilantro and onion. Roll tortilla tightly and place on the far side of the baking dish.
Repeat until you've used up all the fish. Rolled tortillas should sit neatly in a single layer and not on top of one other.
4. Top the enchiladas with as much cheese as you like. I like to use quite a bit. Sprinkle more chopped onions and cilantro over the cheese (this is where I like to add the finely chopped Serrano) and place in a preheated oven at 350 degrees for 30-45 minutes, or until cheese is melted and turned a golden brown.
5. Serve enchiladas with refried beans, Spanish rice, guacamole and homemade tortilla chips. I also like to place some salsa on top of the enchiladas for a little extra "zip."