2 LBS. FISH FILLETS (CATFISH, TROUT, SAC-A-LAIT, OR BASS)
SALT AND PEPPER
SEASON-ALL
½ C. YELLOW MUSTARD
OIL, FOR FRYING
2 C. FISH FRY
CORNMEAL, OPTIONAL
DIRECTIONS:
SEASON FISH WITH SALT, PEPPER, AND SEASON-ALL.
SPREAD WITH MUSTARD.
SET ASIDE.
PLACE FISH FRY OR A MIXTURE OF HALF FISH FRY AND HALF CORNMEAL IN A PAPER BAG. PLACE A FEW FILLETS INTO THE BAG AND SHAKE TO COAT WELL.
REMOVE FROM BAG AND PLACE IN HOT OIL.
FRY UNTIL GOLDEN BROWN AND CRISPY.
YIELD: 4 SERVINGS