Mustard Batter Bass

This fried bass gets a flavor boost most battered fish recipes lack: a tangy Dijon mustard dip before the coating goes on. The mustard mixture of Dijon, water, lemon juice, Worcestershire sauce, and a pinch of cayenne clings to each piece of fish and adds a sharp, peppery layer between the crispy coating and the tender flesh.

The two-step dredge is simple. Dip the bass pieces in the mustard mixture first, then press them into the seasoned coating mix. The mustard acts as the glue that holds the breading on tight during frying, so you get an even, crunchy crust that doesn’t fall off.

Three to four minutes in a half-inch of hot oil is all it takes. One flip, golden brown on both sides, done.

Chef Tips

• Cut the bass into uniform 1 ½ inch pieces so they all cook at the same rate. Small pieces will overcook before large ones are done.
• Make sure the oil is properly hot before adding the fish. If it’s not hot enough, the coating absorbs oil and gets soggy instead of crispy.
• Don’t crowd the skillet. Fry in batches to keep the oil temperature steady.
• Drain on a wire rack set over a plate instead of paper towels. The rack keeps the bottom crispy.

Variations

• Use catfish, cod, or perch fillets if bass isn’t available.
• Swap Dijon for whole grain mustard for a more rustic, seedy coating.
• Serve with a remoulade or tartar sauce spiked with extra mustard to carry the theme through.