Place each two filets on individual pieces of aluminum foil large enough to wrap it in. Cook Fish in individual packets, as they don't cook properly when all wrapped together. Put 2 lemon slices, 2 tsp. margarine, 1 Tbsp crushed French-fried onion rings, into each package. Sprinkle each filet with ½ tsp. of garlic powder and 1 Tbsp of white wine into each individual package. Fold foil in a double seam down the middle of the package and fold the ends up into a double fold. Cook in packets over hot coals or propane grill until done. Turn often to prevent burning. Takes about 8 minutes on each side, depending on size of fish and how hot your coals/grill. Serve in foil packets at the park or on platter for better presentation. Serves 4.

Heat Crisco into stainless fry pan or pot enough to completely cover filets until hot enough to fry. Mix corn meal, seasoning, salt and pepper into gallon size zip-lock or bowl. Thoroughly rinse crappie filets. Coat crappie filets completely and place in hot Crisco. Fry for 4-5 minutes on each side. Crappie will float to the surface when done. Remove crappie and place on paper towel to drain excess Crisco. Serves 4.

Serve with fresh lemon to squeeze juice on filets or with tartar sauce.