12 (6-ounce) crappie fillets
2 tbsps Italian seasoning
1 cup seasoned Italian bread crumbs
salt and black pepperto taste
granulated garlic to taste
2 tbsps cornmeal
2 tbsps grated Parmeasan cheese
1/4 cup olive oil
1 egg, lightly beaten

Preheat oven to 425. Grease 2 large cookie sheets with nonstick cooking spray and set aside. Rinse crappie fillets well and pat dry with peper towels. Season lightly with salt, pepper and granulated garlic and place evenly on prepared cookie sheets. Set aside. In a small bowl, combine Italian seasoning, bread crumbs, cornmeal Parmesan cheese. Season lightly using salt, pepper and granulated garlic. Drizzle in olive oil, 1 tablespoon at a tim, mix constantly until bread crumbs are wet but not greasy and texture resembles a stuffing. Using a pastry brush, glaze top side of fillets with beaten egg then place an equal portion of Italian crumbs mixture over fish. Bake 12-15 minutes or until crappie flakes easily and is cooked through. Serve with Louisiana Tartar or Louisiana Seafood Cocktail Sauce.