Dick Boyett'S Blue Mountain Crappie Fry

• 5 to 6 fish fillets per guest (1/2 to 3/4 lb. per person)
• 1 qt. buttermilk
• dash of mustard
• salt and pepper
• cornmeal

1. Fish fillets are preferably crappie, but okay if other species. Put buttermilk in mid size bowl.
2. Add mustard until cream colored. Add salt and pepper.
3. Stir.
4. Put fillets in about 30 minutes prior to cooking.
5. Soak.
6. Use dutch oven or large cast iron skillet.
7. Get oil deep enough to float fish when done.
8. Heat oil to 365u0b0.
9. This is critical.
10. If too hot, fish will brown too quick and not cook inside.
11. Drain fish, use a colander.
12. Have cornmeal prepared with salt and pepper mixed in to taste.
13. Roll fish in cornmeal.
14. When temperature is right, put fish in.
15. Do not put in too many, it drops the temperature too fast.
16. When fish starts to the surface, leave in about 2 minutes more, then take out.
17. Put on paper towels and keep warm.
18. Cook more fillets making sure temperature is 365u0b0.

person, buttermilk, mustard, salt, cornmeal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=273788 (may not work)