Thursday, December 22, 2022

Pan Fried Crappie With Mustard Caper Cream Sauce

Before our crappie fishing friends go to Florida for the winter (to crappie fish) they always give us a supply of frozen filets so we have plenty and need to eat it regularly.  We have a couple of recipes we really like but I’m always on the lookout for new ones then along came this one.  The recipe for Pan Fried Cod with Mustard Caper Cream Sauce came from Lea Ann on her “Cooking On The Ranch” blog.  Bev was cool toward the mustard idea until I reminded her of one of her favorite fish dishes that contains mustard so she got on board.  I made it per Lea Ann’s recipe except I used crappie rather than cod.

Pan Fried Cod with Mustard Caper Cream SauceSlightly adapted from Cooking On The Ranch


2 tablespoons whole-grain mustard (we used coarse ground)

1 tablespoon capers

1 teaspoon dried tarragon

2 tablespoons olive oil

2 tablespoons white wine

2 tablespoons butter

2 tablespoons heavy cream

8 crappie fillets

1/2 cup Wondra Flour (I used regular AP)

2 tablespoons canola oil

salt and black pepper to taste


1. In a small bowl, stir together the mustard, capers, tarragon, olive oil, and white wine. Transfer to a small sauce pan and cook over medium low heat for 5 minutes. Remove from heat swirl in butter and heavy cream. Set aside.

2. Pat the fish fillets dry and season with salt and pepper. Dust each fillet with the flour until well coated. Then shake off the excess flour.

3. Heat 2 tablespoons of canola oil in a heavy bottomed pan, such as a cast iron. Cook until opaque throughout, a couple minutes per side for the thin crappie.

4. To serve, drizzle the fish with the mustard-caper sauce.

We served it with a little rice.

The Verdict:

We all loved it and Cindy raved about it so we now have one more crappie recipe for our rotation.  There was plenty of sauce for our three servings including some on the rice.  Thanks for a great meal Chef.

The sauce was delicious atop some scrambled eggs next morning.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


12/20/22 meal date


  1. Larry, As you may recall, we love pan fried crappie and as it happens, mustard based caper cream sauce as well! Great dinner...and that extra sauce over the rice is a real plus. Hope you saved a couple crappie filets for breakfast... Wishing you and yours a very Merry Christmas and a Happy, Healthy New Year! Take Care, Big Daddy Dave

  2. Larry, Glad to see your breakfast add on! Those eggs look great... Laurie doesn't understand the idea of mustard with eggs but I've been using a little mustard with a scrambled egg sandwich for many years. One of my favorites and the capers would kick it up yet another notch. HO! HO! HO! Take Care, Big Daddy Dave

  3. Yum. I've never had crappie but assume it's a mild fish. The sauce sounds like it would be tasty on anything!


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