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Creole Fried Crappie

Yield 6 servings


  • 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

How to Make It

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

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

  3. 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.

Oxmoor House Homestyle Recipes