Teresa G.


Dad loved fishing. He was never happier than when he was in a boat, on a lake, with a fishing rod in his hand and a fish on the hook! This is his recipe for cooking all of those fish that he caught. I rarely ever fry fish any other way. The mustard may seem like an odd ingredient, but it works, even if you don't like mustard; you really don't even realize it's in there.

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★★★★★ 4 votes
3 to 6
15 Min
10 Min
Pan Fry


1 1/2 to 2 c
vegetable oil
1 c
plain yellow cornmeal
1 tsp
1/2 c
prepared yellow mustard
6 medium
raw fish filets, your choice of white type
fresh parsley and/or lemon wedges for garnish, optional


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1Gather ingredients and thaw fish, if using frozen.

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2Pour oil into large skillet (I like cast iron or non-stick.)

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3Pour cornmeal and salt into plastic food bag; close opening & shake to mix.

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4Pour yellow mustard into shallow dish or pan that is at least the size of the filets.

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5One at a time, dip fish into mustard, coating both sides lightly; drop fish into bag with cornmeal & shake bag to coat filet with cornmeal; leave fish in bag.

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6Repeat with remaining filets, leaving all the filets in the meal.

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7Place skillet with oil over medium-high heat; when oil is hot (almost "shimmering," but NOT smoking) carefully add as many filets as will fit without touching.

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8Fry about 2 1/2 minutes, until light golden brown; carefully turn filet over and fry on other side about 2 to 3 minutes, until golden brown and fish flakes easily; remove cooked filets to paper towel.

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9(Note: A long fish turner/spatula is the best utensil/tool for turning fish. If fish turner is not available, use two egg turners. Photo of Dad's, which I still use.)

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10Repeat frying until all filets are cooked.

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11Garnish as desired; serve immediately.
Cover and refrigerate leftovers.

Step 12 Direction Photo

12Photo of my father holding two monster smallmouth bass he caught at Dale Hollow Lake, Kentucky, circa 1950ish.