My new cast iron fish pot.

**DockShootinJack** · 03-07-2015, 07:46 AM

Some good crappie fillets, brushed with mustard and battered. Fried them golden brown and crispy in the peanut oil. Love the way the cast iron holds the heat.

**Boa3** · 03-07-2015, 10:15 AM

Ok, now I'm hungry. Crappie for breakfast.

**DockShootinJack** · 03-07-2015, 12:52 PM

That's what leftovers are for.

**scrat** · 03-08-2015, 03:22 PM

Nice looking fillet's. Looks like that new cast iron pot cooks good.

**DockShootinJack** · 03-09-2015, 11:41 AM

It does a great job cooking and keeping temps up. It was 38 degrees out when I was cooking. That two burner outdoor stove isn't as powerful as the single burner I have. But it did a great job. And the Girlfriend is happy also. No fish smell in the house. Ha

**Davedirt** · 03-09-2015, 07:48 PM

What kind of mustard are you using?

**DockShootinJack** · 03-09-2015, 07:58 PM

Regular old Frenches yellow Mustard. Just brush a little on the fillet and roll it in the fish fry of your choice. I will dip a small paint brush in the mustard and then just brush it on the fillet. You only want the pores of the meat to pick up the mustard. Otherwise it over powers the fish. Its the only way we eat fried fish now.

**Rivmage** · 03-16-2015, 01:51 PM

I love cooking in cast iron.

Scott

**DockShootinJack** · 03-17-2015, 08:37 AM

Most things taste better out of cast iron if ya ask me.

**wicklundrh** · 03-18-2015, 12:29 PM

Jack,
A buddy and I tried several different kinds of mustard last year. Dijon, honey brown, horseradish, deli, etc..... The best was still and always will be french's

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