Mustard Fish 5 lb Fish filets (preferably bass or crappie)
2 1/2 c Flour
1 Jar (24-oz) prepared mustard
1/2 Bottle Tabasco
1 Jar (5-oz) horseradish
1/2 (up to) 1 c Water (optional)
Mix all ingredients together except water in a large bowl. Coat each
fish filet with the mustard batter. If batter is too thick and will
not coat filets well, add water to thin batter. Deep fry fish in a
heavy pan or Dutch oven in very hot grease. Do not be scared to add
the large amount of Tabasco and horseradish because the hot flavor
will cook out while the fish are being fried.
Variation: after coating your fish with the mustard batter, roll in
equal amounts of yellow corn meal and cajun seasoning. This gives a
spicier flavor. Yield: 14 to 16 servings.
Mustard Fish printer friendly version located here.
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