They say you can’t teach an old dog new tricks. And for the most part, I tend to agree with that saying. But I recently had the chance to learn how to fry fish from someone who works in a seafood restaurant and has been an angler all their life. They were born and raised in New Orleans, Louisiana. He is 68 years old and works at one of New Orleans’s most famous seafood restaurants. Robert Bordeaux says he has been battering his fish fillets the same way since he was a teenager. “Growing up in New Orleans Deanies was a household name. I think everyone ate there,” he said. Bordeaux was in charge of manning the frying pots that were used to fry fish. It was there that he learned the simple trick for making the best fried fish (and everything else on the menu). “Before working there. my family used a mixture of raw eggs and milk for an egg wash,” he said. “Once I saw how the restaurant did it, I never looked back!” Bordeaux said. “Yellow mustard is all you need to make the best fried fish.” In all the years he had been frying fish, he had never found a better recipe. “It sounds too simple and easy to be true,” he said.
At a fish fry, I could test the easy recipe in front of some fishing buddies who I knew would be fair judges. When I used to make it, I used raw eggs and buttermilk. Now I used a half bottle of yellow mustard. After adding the fish fillets to the bowl and making sure they were all covered, I dipped the strips of fish in regular fish fry batter and put them in the fryer. Everyone got a chance to try the fish, and my “extra flavorful” fried fish got a lot of praise. Near the end of the event, I even tried adding some hot sauce to the yellow mustard. The heat level of these fish was just right, so people who like spicy fried seafood should try them. I really think you should try using mustard as an egg wash for your fried fish if you haven’t already. I’m 49 years old and this new recipe looks to be a keeper for my family and me. Now I just have to get a hold of Mr. Bordeaux and see where he catches the fish that go in the mustard!.
Keith Lusher is an award winning outdoor journalist that resides in Covington, Louisiana. He owns and operates NorthshoreFishingReport. com and writes a weekly outdoor column for the Slidell Independent Newspaper. He also writes for the St. Tammany Parish Tourism Commissions VisitTheNorthshore. com. His job was to host the radio show The Northshore Fishing Report. He is also on the board of the Louisiana Outdoor Writers Association. Keith writes for a lot of online and print publications, and he’s proud to promote South Louisiana’s unique fishing industry. To contact Keith email: keithlusherjr@gmail. com.
Frying fish to golden, crunchy perfection takes skill. From battering and breading to managing temperature and oil, there are plenty of ways it can go wrong. But adding a secret ingredient before cooking can help ensure success every time: mustard. This simple trick enhances flavor and texture beautifully.
In this guide, we’ll uncover why slathering fish fillets with mustard before frying makes all the difference. With science-backed reasons and chef tips, you’ll gain a complete understanding of how mustard transforms the frying process. Armed with this knowledge, you can fry fish like a pro!
How Does Mustard Change Fried Fish?
Here are three key benefits mustard imparts when used to coat fish before frying:
1. Adheres breading/batter – Mustard is sticky glomming on to any coating so it stays put resulting in a craggy, ultra-crispy crust.
2. Seals in moisture – The spread forms a flavorful barrier between the hot oil and fish preventing it from drying out. This keeps the interior wonderfully moist and tender.
3. Boosts flavor – Mustard’s tanginess infuses the fish, while also allowing its natural sweetness to shine. It adds complexity, not just heat.
Now let’s explore the science and methodology behind these advantages in more detail.
Why Mustard Helps Breading Adhere Better
Breading falling off fried food into the hot oil is a messy nuisance. But mustard contains a glue-like substance that binds the breading to the fish, resulting in:
- A thicker, crunchier coating
- More coverage over the entire surface
- Minimized bald spots where breading fell off
The glue is mucilage, a soluble fiber found in mustard seeds. When moistened, mucilage becomes sticky and acts as an adhesive. This natural “glue” mingles with the breadcrumbs or batter to attach them firmly and evenly to the fish.
For best results, opt for a mustard containing whole mustard seeds, like stoneground. The seeds provide the most mucilage.
How Mustard Seals in Moisture
The worst fate for fried fish is ending up dry and overcooked. But slathering the fillets with mustard before breading forms a savory, hydrophobic barrier between the fish and the oil. Here’s why this keeps the fish deliciously moist:
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The spread evenly coats the fish, sealing the surface.
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This creates a protective layer that repels hot oil from penetrating deeply.
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Moisture is locked inside the fish rather than boiling out.
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The result is a perfectly cooked interior with no moisture loss.
This moisture retention also prevents the fish flesh from tightening into tough, rubbery fibers, keeping the texture tender.
Mustard’s Tangy Flavor Profile
In addition to its practical roles, mustard brings its own flavors to the dish:
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Tangy – The sharpness balances the rich fattiness of fried food.
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Zesty – Spicy mustards like Dijon add a punch of flavor.
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Savory – Mustard’s umami qualities enhance the fish’s natural sweetness.
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Aromatic – Whole grain mustards impart an appetizing scent.
This bright, well-rounded profile perfectly suits delicate white fish. The mustard also allows any seasonings to shine rather than competing.
Types of Mustards and Fish to Use
Not all mustards are created equal. Here are guidelines for choosing the right mustard and fish:
Mustard
- Yellow – Classic, mild flavor
- Dijon – Spicy, complex flavor
- Whole grain – Textured, aromatic
- Honey mustard – Sweet touch
Fish
- White fish – Tilapia, cod, haddock
- Oily fish – Salmon, mackerel
- Shellfish – Shrimp, scallops
Match mild fish with assertive mustard and vice versa. Experiment to find your favorite combinations!
How to Apply Mustard for Frying
To maximize mustard’s benefits follow these tips:
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Smear – Spread a thin, even layer over the entire surface of the fillets.
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Let sit – Allow to rest for 30 minutes so the flavors permeate the fish.
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Pat dry – Blot away any excess liquid before breading to help crust adhere.
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Bread – Dip fillets in egg wash then press into breadcrumbs or batter.
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Fry – Cook in 350°F oil for 3-5 minutes until golden brown.
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Drain – Let excess oil drip off before serving hot.
Why You Should Try This Simple Trick
From professional fry cooks to home chefs, using mustard when pan frying fish is a game changer. The reasons are clear:
✔ Delicious golden crust – Crispy, textured coating full of flavor
✔ Perfectly cooked interior – Moist, tender fish that flakes apart
✔ Built-in seasoning – Tangy, savory mustard flavor
✔ Helps keep breading on – Minimizes frustrations and waste
✔ Adds nutrition – Extra dose of vitamins and minerals
For your next fish fry, take the guesswork out of getting it perfectly crunchy outside and moist inside. Slather on some mustard and experience the foolproof results!
Common Questions About Mustard and Fried Fish
If you’re new to using mustard when cooking fish, you probably have some questions. Here are answers to the most frequently asked:
Q: Does the type of mustard matter?
A: Yes, the variety makes a difference in flavor. Yellow has a mild taste, Dijon is zesty, whole grain is aromatic, etc.
Q: How long should I coat the fish in mustard before frying?
A: Allow the fish to marinate in the mustard for at least 30 minutes, up to overnight in the fridge.
Q: Can I use mustard with fish that’s battered instead of breaded?
A: Yes, mustard works great with tempura batter too. It will help the batter stick and seal in moisture.
Q: What’s the best way to apply an even layer of mustard?
A: Use a brush, spoon, or gloved hands to smear a thin coating all over the fish fillets.
Q: Besides frying, can mustard be used when baking or grilling fish?
A: Definitely! Mustard makes an excellent marinade, sauce, or glaze for all cooking methods.
Q: What other proteins pair well with mustard before cooking?
A: Chicken, pork chops, and shrimp also benefit from a quick mustard slather before cooking.
With this FAQ, you should feel confident using mustard to improve your fried fish recipes. Time to grab the mustard and fish fillets and fry up some magic!
Go Beyond Fried Fish With Mustard
While fried fish is a top choice, mustard can enhance other seafood recipes too:
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Grilled salmon – Brush mustard glaze over fillets while cooking.
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Shrimp skewers – Marinate shrimp in mustard, oil and spices before grilling.
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Seared scallops – Coat scallops with grainy mustard before high-heat cooking.
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Baked tilapia – Spread Dijon on fillets before baking for a crusty topping.
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Broiled cod – Slather stoneground mustard over fillets under the broiler.
With its tangy flavor and helpful binding qualities, mustard is an MVP for all kinds of fish cookery. Keep a few jars on hand to amplify your ocean recipes.
Enjoy the Magic of Mustard and Fish
That tangy yellow condiment hidden in your fridge is so much more versatile than you might think. Slathering fish fillets with mustard before frying is a pro tip that ensures a crispy, flavorful coating and tender interior every time.
Understanding the science behind why mustard excels at adhering breading and sealing in moisture takes the guesswork out of frying fish perfectly. This easy trick works wonders thanks to mustard’s natural mucilage and mouthwatering flavor.
For your next fish fry dinner, show off your kitchen skills by grabbing a fillet and the mustard. You’ll be rewarded with restaurant-quality fish boasting a crunchy exterior and moist, delicious meat inside. The magic of mustard takes fish from bland and boring to crave-worthy and sublime.
