Salt to taste
Clean well the crappies (mojarras), pass a knife across the fish meat a few times.
Pass a lemon over the top of the fish for both sides.
Put a cacerole to heat on hard fire with the oil, and once it is hot put to a half the fire and cook for a few minutes until the fish gets a brown color.
Add some salt to taste.
You can serve this fish with yucca and platain patacones, and also with white rice.