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4-6 servings
suggest servings
| 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 | seasoning mix | |
| 2 1/4 | pounds | bass fillets | cut in 1 1/2 inch pieces |
| 1 | x | 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 line with a paper towel.
| % Daily Value* | |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 250mg | 10% |
| Total Carbohydrate 2.0g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 1% | Vitamin C | 2% | |
| Calcium | 1% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:The familiar and popular onion is a bulb of Allium cepa, a low growing plant. Botanists classify it in either the lily family or the amaryllis family. ...
My husband is an Orange Roughy fan, and this recipe fill the bill for him. The salsa is a great falvor booster for this light white fish and the mayo keeps in the moistness.
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