| | Directions |
- Mix cayenne pepper and mustard in a small bowl.
- Roll up each fillet like a snail and use a toothpick to hold in place.
- Take a small basting brush and brush each individual piece of the rolled up fillet with the prepared mustard.
- Dip into corn flour.
- Cook in hot corn oil until golden brown.
- Add salt and pepper to taste.
|
|
|
| Ingredients | | - |  | 1 teaspoon cayenne pepper |
| - | | 1/2 cup mustard |
| - | | 10 crappie fillets |
| - | | 2 cups corn flour |
| - | | Corn oil |
| - | | Salt and pepper to taste |
| |
| |
