1/3 cup Dijon mustard — or
prepared mustard 1/4 cup water — plus 1 tablespoon
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
1 1/2 cups seasoned coating mix
2 1/4 pounds bass fillets — cut in 1 1/2″ pieces
canola oil
In small mixing bowl, combine mustard, water, juice, Worcestershire sauce and c ayenne. Place coating mix in shallow dish. Dip fish first in mustard mixture and then dredge in coating mix to coat. In 10-inch skillet, heat 1/2 inch oil over medium heat. Add fish. Fry three to four minutes or until golden brown. Turn once. Drain on plate linew with a paper towel.