These fried crappie filets really cut the mustard

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.

Brian Cope
About Brian Cope 1402 Articles
Brian Cope of Edisto Island, S.C., is a retired Air Force combat communications technician. He has a B.A. in English Literature from the University of South Carolina and has been writing about the outdoors since 2006. He’s spent half his life hunting and fishing. The rest, he said, has been wasted.

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