Mustard marinated Fried crappie Fillets

I was schooled by a young fellow at a fish fry a while back. He put his fresh fillets in a ziplock bag in yellow mustard for about 15 minutes or so. The fillets were taken from the mustard and straight into the breader bowl. After a couple shakes of the breader bowl he took the breaded fillets out and placed them on a platter. When all of the breader was moistened by the mustard on the fillets he dropped them into his 375 degree oil until they were a rich dark golden brown and floated well. The moistened breader seals in the moisture and basically steam cooks the fillet from the inside while having a crunchy coating on the outside. The fillets are flaky when done. I have had Crappie fillets fixed many different ways, but to me this one beats them all. You know what they say," Never trust a skinny cook".

Give this a try. You'll be glad you did.

Kellog

I have done that before with a few different fish but never crappie. I don't like mustard and was surprised the first time I ate it. Doesn't taste like mustard.

What about honey mustard, I think I will try it next time I fry fish. Don't fry that much, bake mostly. I know my brother-in-law from florida make a mustard sauce using mape syrup for dipping fried deer loin and gator tail and its very good.

Should work. I used bbg sauce one time on some shark. Turned out ok, but burned easy.

I've had this but the person iced hot sauce in the mustard.

Sorry. I meant mixed instead of iced

I got try this... got some filets out for tomorrow ---give you a shout back

been basting with mustard for many years before putting in breader bowl. i have never had anyone taste the mustard but it sho seems to help hold the corn meal on...

Great idea.... Can't wait to try this... Cody

Gonna try this next time i cook

We have use spicy brown mustard on all types of fish. Deep fried and grilled It turns out very good. Its real good when your are camping and catch some fresh crappie, bass, catfish, and even trout a little butter and seasoning and wrapped in aluminum foil and put on a grill or camp fire. There's nothing better.

Just my opinion but why cover up the delicate taste of Crappie with Mustard? I have tried it but was not good IMO. But whatever you like is the way to cook them. Thanks for posting.

An old women i go to church with fixed some crappie i gave her. When we went in her house, I was surprised she cooked on her on stove. The house didn't smell at all. it was the best crappie I've ever had. I way 300lbs. So you no I've ate a bunch. She said she dabbed them in mustard, then breaded. She said her house never smells like fish cooked. She learned it from someone else.

Pretty common at my house. Water down the mustard a little so I wind up with a thin coat, then into the Andy's. good stuff.

Tried the mustard last night, and I like it!

Also in the bbq circles mustard is used on the meat before the rub.

When I was very young I remember helping one of my Uncles from Baton Rouge fry some specks. He coated his filets with mustard and some kind of seasoning (probably Toneys). Since everyone always liked his cooking I took it up when I got old enough to cook.

I've masde a few changes over the year and my standard method is to take a big glass mixing bowl and cover the bottom with about 1/8" of Crystal's Hot Sauce before adding maybe a 1/2" of mustard. I didnt notice anyone mentioning it but I alomst alway thin the mix out with Milk. If you want it a little spicier cover the top of the milk with Tony Chachere's before whisking it all together. Like most of my cooking I have no idea what the mix percentage is.

Something else that's works well if you run out of corn meal or just want change it up is crushed Ritz crackers. You need a thicker wash to make it stick so I drop the milk. I'm a bigger fan of cornmeal or Louisiana brand fish fry but a lot of people like it.