I cannot remember where Sandy said she got it.
Crappie fillets just are not the same without it though! that much I know.
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I cannot remember where Sandy said she got it.
Crappie fillets just are not the same without it though! that much I know.
Do you dip them after you fry, like tartar or ketchup? Or do you roll the filet's in them before the fish fry. We do that everytime we fry them. Roll them in mustard, hot sauce and a little "Tony's" seasoning. Then shake them in fish fry. I use Louisiana brand or Zatarain's. Gonna have to try using the Koop's before frying.
I know I'm gonna have to get my hands on some soon 'cause it's time to fry up some fillets and I just gotta try that technique Danny.
On the subject of fillets....we had a fish fry last night with the Mahi-mahi I caught in Florida a few months back.......deelishus!
Attachment 211133
Got to make plans to go after them again.
We dip them like tarter or cocktail sauce.Quote:
Originally Posted by "D"
When I fried these fish up, I also friend up a couple of fresh walleyes from a few days before. I rolled them in French's mustard before I put them in my dry batter. I love the mustard trick. Ready2fish (Jim) showed me that trick a few years back at our fall outing at Hamlin lake. I sure did like it. We also tried it with just red hot and it too had a great flavor!
You really don't taste the mustard very much. I like to add hot sauce as well. I dip mine in ketchup, mayo and hot sauce mixed. My 99 year old Mother in law tried it a couple months ago and stole my bowl. lol I got a huge kick out of that. I got some of the Koops on order. Gonna fry some up when I get it.
The only place we can find the Koops Az. Heat Mustard is Brians in West Branch. I tried to get Walmart to get some, but no luck so fa. I could bring you guys some at the Crappie Camp? Let us know.
Check your PM's Larry.
that sounds yummy, I am definitely going to have to try that stuff
Nothing in there Don.Quote:
Originally Posted by yankee doodler