Mustard fish
14 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Fish filets (preferably bass or crappie) |
| 2½ | cup | Flour |
| 1 | Jar (24-oz) prepared mustard | |
| ½ | Bottle Tabasco | |
| 1 | Jar (5-oz) horseradish (up to) | |
| 1 | cup | Water (optional) |
Directions
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.
MIKE MILLER
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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