It’s so simple, I feel a little dumb that it never crossed my mind. We had a little get together with some friends and family, and I had invited our newish neighbor over. He’s a nice older gentleman from Louisiana, retired. I was a little nervous cooking for a real native Louisiana person, as I tend towards Cajun/Creole type dishes. You just know he knows what’s what, how it should be, and if it’s not right 
I baked Crappie, made fried bell pepper rings, Crappie and shrimp bisque, and mock shu.
Anyhow, when I say come and get it, he takes a filet, and ladles some of the bisque over it. I guess I looked funny, because he explained that is what he is used to, and encouraged me to try it.
I did, and oh my gosh! That is THE WAY from now on 
Did not get any pictures yesterday, but I had thawed a little more Crappie than we ended up needing. So today I fried the rest of it, and warmed up some of the leftover bisque to put over -
I have found a new favorite!
I missed my invite 
looks delicious
That does look delicious
You gotta try jar sauce over your fillets just baked it rocks. We been eating like your neighbor our entire lives, I glad you got turned on to it. I’m doing a jar sauce Crappie bake this week and will post it up. We do the jar sauce Crappie over pasta but if it was any kind a gravy - gumbo - etouffee - bisque - Sauce Picante a layer of rice would go down first then the fillets topped with one of the gravies listed.
Yessir, that’s definitely on the list of things to try!
Yessir, I have been missing out I’ve got to step it up and start including rice in more things. Is a small purpose built rice cooker a decent way to go about it? I really don’t know, that stuff they flopped off on the tray in school lunch lines discouraged me from rice for a long time! Looking forward to your post 
Rice is a staple in my diet, and we usually use a rice cooker just like any other Chinese household. You can get just about any rice cooker to cook rice as the easy way, although you can also use a pot on the stove or an Instapot. While I learned the finger method to measure water for the amount of rice, the cup that is included and the mark on the side of the pot will get you close—you just have to learn how to fill it for the type of rice that you are using.
He is right on the money. Rice cookers can be a real asset but the portions are not approximate they are exact. Cheaper rice cookers do a better job once dialed in than expensive units. I also rinse the rice I’m cooking in a Rice Cooker to remove the extra starch before cooking. It takes trial & error to get the perfect amount of water if using rinsed rice. Lastly use a chopstick and nothing else to fluff you rice once cooked to release built up heat in the bottom of the Rice Cooker. Fresh cooked rice bruises easily, a fork, spoon, flat side of a butter knife is no good, we have plastic Chopstix - enough for 6 eating, I use one of those to fluff the Rice. Not two, one. Patience fluffing your rice is rewarding.
I followed the link and did some reading on the finger method. Thanks!
I forgot to mention rinsing the rice—I grew up thinking that it is understood that one always washes the starch out of the rice until I ate some starchy rice that someone else prepared. 
I knew you were leaving something out. 
Looks amazing
I got hungry just by looking at this 
