Creole Fried Crappie

Oxmoor House
6 servings


+ Add To Shopping List
12 pan-dressed crappie (about 4 pounds)
1/4 cup Worcestershire sauce
1 tablespoon salt
1 1/2 teaspoons pepper
1/2 teaspoon red pepper
1/4 teaspoon hot sauce
1 (5 1/4-ounce) jar Creole mustard
3 cups yellow cornmeal
Vegetable oil


Rinse fish thoroughly in cold water; pat dry, and set aside.

Combine Worcestershire sauce, salt, pepper, and hot sauce; sprinkle over fish. Brush fish on both sides with mustard. Roll in cornmeal.

Fry in deep hot oil (375°) until fish float to the top and are golden brown. Drain well. Transfer to a serving platter, and serve immediately.

Created date

February 2010