10 medium sized fish ( bluegill, perch, crappie, bass, catfish)
1/2 tsp red pepper
1 tsp. water
cooking oil
3 eggs
2 c. cracker crumbs
Instructions
combine worcestershire sauce and mustard into a thin paste and set aside. Combine flour, salt and pepper, season salt in a bowl. In seperate bowl add eggs, water. In large zip-lock baggie add crushed crackers.
season fish both sides. dip fish in mustard mixture , then flour, eggs and last in baggie. shake till coated.
place fish in 2 inches of oil in skillet and heat. brown on both sides.
Originally Submitted
8/23/2010
0 Out of 5 from
0 reviews
You can add this Chads Fried Fish recipe to your own private DesktopCookbook.
