From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.


  • 5 pounds fish filets (preferable bass or crappie)

  • 2-1/2 cups flour

  • 1 (24 ounce) jar prepared mustard

  • 1 ounce (1/2 bottle) Tabasco

  • 1 (5 ounce) jar horseradish

  • 1/2 to 1 cup water (optional)


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.

14 - 16

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