My Fish Fry Secret

Carol BoBarrel


I am not the best fryer. My crispy coating is anything but! Soggy or burnt, and never sticks to the food.
At a bbq, a friend had made her famous shrimp. After a box of wine, she gave up two of the ingredients in her secret recipe - butter and mustard.
So I concocted a quasi-recipe as a marinade, but it was very thick, so I threw some flour on it and fried it. Amazing!

★★★★★ 1 vote
5 Min
10 Min


1/2 c
yellow mustard
1/2 stick
butter, melted
1 Tbsp
old bay seasoning, or similar seasoning
1 c
fish filets, your choice, cut into large
oil for frying


1Grab two containers for dipping and dredging
2In one goes the flour, the other goes the melted butter, mustard, and seasoning
3The measurements are more like guidelines. The "batter" should be tangy and a bit salty. It will mellow when cooked and will have a subtle mustard flavor.
4Prep your frying pan and your fish. I prefer a large "nugget" size. They cook faster and more evenly, and are fun finger food.
5Dip the fish pieces into the batter, getting a good thick coat.
6Dredge through the flour. I like to pat it in, making sure everything sticks.
7Place into your heated pan and fry till golden, then flip over and repeat. Don't over crowd the pan!
8Place on a rack to drain excess oil.

About this Recipe

Course/Dish: Fish
Other Tag: Quick & Easy