Ingredients for Batter:

1 egg
1 cup milk
1 cup water
2 tbsps yellow mustard
salt and cracked black pepper to taste
granulated garlic to taste

Ingredients for Frying:

12(10-12 ounce) crappie, cleaned and scaled
vegetable oil for deep-frying
4 cups yellow corn flour
salt and black pepper to taste
cayenne pepper to taste
granulated garlic to taste

In a 1-quart mixing bowl, blend all ingredients for batter then set aside. Using a home-style deep-fryer such as a FryDaddy, heat oil to 375 F according to manufacturer's directions. In a large mixing bowl, add corn flour and season to taste using salt, pepper and granulated garlic. Dip fish in egg batter, allowing excess to drip back into bowl, tehn drench in seasoned corn flour, shaking off excess. Fry in hot oil, a few pieces at a time, until golden brown and beginning to float. Remove and set aside to drain. Continue until all fish are done. Serve hot with Louisiana Tartar or Remoulade Sauce.