Large deep cast-iron skillet • Deep-fry thermometer
Crappie (any number you or your fisherman have caught)
Salt and black pepper
Yellow mustard
All-purpose flour
Peanut oil, for frying
Duck Commander Cajun Seasoning (mild or zesty)
1. Fillet your crappie. This means to take the meat of the fish away from the bones, using a sharp knife. If you have never done this and don’t have a grandpa around to show you how, there are several YouTube videos with instructions. I’ve never see them, but my kids tell me this is true.
2. Sprinkle the filleted fish with salt and pepper. Coat the fish with mustard, and roll in flour (about 1 tablespoon mustard and 3 tablespoons flour for each fillet).
3. Fill the skillet about halfway with peanut oil and heat on medium heat to about 350°F (don’t get your oil too hot).
4. Fry a few fillets at a time until golden brown; this will only take a few minutes. Drain on paper towels, and while still hot, sprinkle with Cajun seasoning.
A Note from Miss Kay
In Louisiana, we love our fish, and preparing it can be a competitive activity. Fresh from the river and piping hot is the best way to serve fish!