12 cleaned and Fileted Crappies
1 cup Corn Flake
1/2 Cup Capt’n Crunch
1/2 teaspoon ground cloves
16 oz Golden or Pale Dry Ginger ale
1 egg
3 tablespoon flour
Enough peanut oil to cover fish 1/2 way in heavy frying pan
Presoak Fish in a large baggie in the ginger ale. (about 4 hours), then drain and wash. Crush corn flakes and Capt’n Crunch into a fine mixture. Add clove, and flour stir. Dip fish in beaten egg and then roll in the dry mix. Place fish in a Hot skillet cook each side until lightly golden brown. Turning only once. Place on paper towel, drain and serve with your favorite tartar sauce.