Mustard Fried Fish - Master Cookbook Recipe # 391

Name: Mustard Fried Fish - Master Cookbook Recipe # 391
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 2-3 people
Cuisine: Southern
Ingredients: 3-4 Fish Fillets (about 1/2" thick, patted dry); Yellow Mustard (enough to coat the fillets); 1 cup Self-Rising Cornmeal Mix; Seafood Seasoning (to taste); Salt & Black Pepper (to taste); 1/2” Corn Oil (for frying)

Mustard fried fish is a Southern classic that uses yellow mustard as a binder instead of egg. The mustard doesn't leave a strong vinegar taste; instead, it creates a beautiful golden color and a subtle tang that perfectly complements the flaky white fish. This method ensures your cornmeal crust sticks perfectly for a crunch that won't quit.

This is recipe #391 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 4 minTotal time: 14 min Rest Time: 5 min

Cook mode Prevent screen from turning off

Ingredients

3-4 Fish Fillets (about 1/2" thick, patted dry)
Yellow Mustard (enough to coat the fillets)
1 cup Self-Rising Cornmeal Mix
Seafood Seasoning (to taste)
Salt & Black Pepper (to taste)
1/2” Corn Oil (for frying)

Instructions

Season: Pat your fish fillets completely dry with paper towels. Sprinkle both sides generously with seafood seasoning, salt, and black pepper.
Mustard Coat: Apply a layer of yellow mustard to the fillets, coating them evenly on all sides.
Dredge: Place the cornmeal mix in a shallow dish or pie plate. Press each mustard-coated fillet into the cornmeal, making sure it is fully covered.
The Rest: Let the breaded fish rest for about 5 minutes. This is a crucial step to help the crust set so it doesn't fall off in the pan.
Fry: Heat 1/2-inch of corn oil in a skillet until hot. Carefully add the fish and fry for 2 minutes per side until the fillets are golden brown and crispy.
Drain: Remove the fish and let it drain on paper towels before serving.

Notes

Tammy’s Tips

Don't be afraid of the mustard! It sounds like a lot, but as the fish fries, the sharp vinegar flavor mellows out, leaving you with a perfectly seasoned crust. The mustard acts like a glue for the cornmeal, so you get a much better coating than using just water or milk. Just remember to let it sit for those five minutes before it hits the hot oil,that rest time is the secret to a professional-looking crust that stays on the fish and not in the bottom of your skillet.