- 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
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.