If there is one thing Capt. Buster Rush and his family enjoy more than catching crappie, it’s eating them.
Rush has a simple recipe that will put a tasty twist on fried crappie filets.
“We call it mustard-fried crappie, and if you’ve ever had mustard-fried venison, it’s very similar,” Rush said. “After fileting some crappie, dip the filets in plain yellow mustard until they’re pretty well covered. Now coat those filets with breading — we prefer House Autry fish breading — and now just fry the filets like you normally would.”
Rush said some folks that don’t like mustard are a little hesitant to try this recipe, but he said they shouldn’t be.
“I’m not a big fan of mustard,” he said, “but this just gives it a subtle change in taste that adds to what is already a great tasting fish.”
Another recipe of note is baked parmesan crappie, which is made by dipping crappie filets in an egg wash, coating them with a mixture of bread crumbs, parmesan cheese, and thyme, drizzling with melted butter, then baking the filets at 500 degrees for 15 minutes.