My spicy crappie bits

This is about as easy as it gets and oh so good.....

1 egg
2 TBL Louisiana Hot sauce
Mix together and place crappie bits and mixture in plastic zip lock to coat, let stand for 30 min.

1 cup flour
1 cup Jiff cornbread mix
1 1/2 TBL of Tony Chachere's® Original Creole Seasoning
mix together in shallow pan

Drain crappie bits and coat in dry mix, Deep fry @ 350 degrees for 2-3 min.

some slaw, hushpuppies and this...... dont get much better. Let me know if you try it how you like it.Thumbs Up

I wonder what would happen if you skipped the egg and just went strait hot sauce...lol! Sounds great, thanks for posting it and I will have to give it a whirl! It does sound VERY good!