Mustard Batter Bass
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
dijon mustard
or prepared mustard |
|
| ¼ | cup |
water
plus 1 tablespoon |
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| 1 ½ | cups |
seasoning mix
|
* |
| 2 ¼ | pounds |
bass fillets
cut in 1 1/2 inch pieces |
* |
| 1 | x |
canola oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
dijon mustard
or prepared mustard |
|
| 59 | ml |
water
plus 1 tablespoon |
|
| 5 | ml |
lemon juice
|
|
| 5 | ml |
worcestershire sauce
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 355 | ml |
seasoning mix
|
* |
| 1 | kg |
bass fillets
cut in 1 1/2 inch pieces |
* |
| 1 | x |
canola oil
|
*
|
Directions
In small mixing bowl, combine mustard, water, juice, Worcestershire sauce and cup 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 ½ 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.
