6-8 large crappie fillets

All-purpose flour

Salt and pepper to taste

Olive oil

Butter

Lemon slices

Parsley sprigs

1 ripe tomato, grated

1 jalapeņo pepper, grated

Sprinkle fillets with flour, salt and pepper. Fry in small amount of blended oil and butter in nonstick skillet; quickly brown one side, turn and brown the other side until fish flakes when prodded with fork. Serve with lemon slice and parsley sprig or spoonful of salsa, made by mixing tomato and jalapeņo pepper.

Originally published Wednesday, February 9, 2005