• 6 crappies—salt—onion
• 1 tablespoon green dill, chopped
• ½ cup butter
• 1 bouillon cube
• Flour for dredging
• 1 tablespoon hot water
• 1 cup cream

Salt fish, add onion and let stand at least 1 hour before cooking. Wipe dry, dredge in flour and fry in butter. When done, cover with dill. Dissolve bouillon cube in hot water, add to cream and pour over fish. Bake in 350° oven for 15 minutes.