Thursday, September 22, 2022

Mustard Fried Fish

Fish fillets, tossed in a mix of yellow and Creole mustard with hot sauce, then dredged in a highly seasoned blend of cornmeal and flour, then deep fried.
Fish fillets, tossed in a mix of yellow and Creole mustard with hot sauce, dredged in a highly seasoned blend of cornmeal and flour, then deep fried.


Mustard Fried Fish


In case you didn't know, we're pretty big on fresh fish here along the Gulf Coast!

Local Gulf favorites include speckled trout (my personal favorite), flounder, snapper, grouper, redfish, drum and lots of others in the deeper waters. Give me any one of them!

The Cajun goes fishing with his brother on occasion and the fish they come home with most often are two very popular fish found in the Mississippi Sound - white trout and ground mullet - also known more officially as southern kingfish.

On occasion I prep fish with different cooking styles, like blackening or with a sauce, but most often it's just a very quick bake or fried.

We do love our fried fish in the Deep South!
I'm interrupting the post here to remind you that this is a blog, not just a "recipe site," and want to thank all of you who have supported my work over the years! If you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!
What you'll need for these:
  • Fish fillets, preferably white fleshed.
  • Mustard. I'm using both Creole and yellow mustard, but you can use all yellow. It not only adds flavor and a bit of tang, but it also takes the place of eggs in helping the coating adhere to the fish.
  • A little hot pepper sauce, of course!
  • Dredge. I'm using a blend of mostly cornmeal, with some self-rising flour. I like using self-rising flour because it contains baking powder, which contains cornstarch, resulting with a more crisp and crunchy result than plain all-purpose flour will.
  • For seasonings, I'm using kosher salt, freshly cracked black pepper with some lemon pepper, a little paprika, onion powder, garlic powder, Creole or Cajun seasoning and Old Bay. All of these are flavor y'all and all of these are pantry staples for me. If they aren't for you, use your favorite all-purpose seasoning.
By the way, this also works well with good ole Mississippi farm-raised catfish and even pork chops and chicken!

Here's how to make my Mustard Fried Fish.

Rinse fillets with water and pat dry with paper towels. Whisk together the dredge ingredients - cornmeal, flour and seasonings. Set aside.


Place fish into bowl and add the mustards and hot sauce, if using. 


Toss fish to cover well with mustard; set aside for 20 minutes.


Dredge fish in the flour and cornmeal mix and set aside in a single layer on a plate.


Heat enough oil in a large, deep, cast iron or other heavy skillet over medium high heat so that fish will be fully submerged, or preheat a deep fryer to 375 degrees F. Once the oil is heated up, I like to pass fillets through the cornmeal mix again.


Gently shake off excess and drop into the fryer a few at a time, so as not to overcrowd and bring down the temperature of the oil. 


Fry in batches until fish floats and is golden brown, about 4 to 6 minutes, depending on size. Drain on a rack before transferring to a platter or individual plates. Serve with baked beanscoleslaw, hushpuppies and cocktail or tartar sauce.



For more of my favorite fish recipes, check out my Pinterest page!





Unable to view the printable below on your device? Tap/click here.


Posted by on September 22, 2022
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