| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Dutch |
Fish |
14 |
Servings |
INGREDIENTS
| 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 (up to) |
| 1 |
c |
Water (optional) |
INSTRUCTIONS
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: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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