Why Put Mustard on Fish Before Frying? The Science and Benefits Behind This Unusual Technique

Frying fish is one of the most popular ways to prepare it. The hot oil crisps up the batter, sealing in the moisture and juices. But before dredging your fish in flour and frying it, have you considered slathering it in mustard first? This unusual technique provides some surprising benefits.

Putting mustard on fish before breading and frying may seem odd. But there are good reasons why many professional chefs and home cooks use this method. Below we’ll explore the science behind it and why it enhances the flavor and texture of fried fish.

Understanding the Chemistry Behind This Technique

To understand why mustard works so well, you first need to know a bit about its chemical composition. Mustard contains acids like vinegar and lemon juice. These help break down proteins in the fish through a process called denaturing.

Denaturing causes the proteins to unwind and exposes more sites for chemical reactions. This allows the fish to absorb more flavors from the mustard, batter, and frying oil. It also partially pre-cooks the proteins, so they become tender and flaky when fried.

In addition mustard contains emulsifiers like mustard powder, eggs or oil. These help the seasoned batter adhere tightly to the fish. The emulsifiers bind the wet and dry ingredients together, sealing them to the moist fish surface.

Finally mustard’s tangy flavor provides a tasty coating on the fish. It adds its own zesty kick that perfectly complements the crispy exterior of the fried batter.

Enhancing Texture and Moisture

Slathering fish fillets in mustard before frying provides several textural and moisture benefits:

• Tenderizes Fish – The vinegar and acids penetrate the proteins, partially denaturing them. This makes the flesh more tender and flaky.

• Seals in Moisture – The emulsified mustard layer helps prevent moisture loss during frying. This keeps the interior juicy.

• Browning Reaction – Mustard speeds up the Maillard reaction, enhancing browning and caramelized notes.

• Batter Adhesion – The emulsifiers allow the dry coating to cling tightly, preventing it from falling off.

• Crispiness – Mustard helps dehydrate the coating’s surface, leading to an ultra-crisp crust.

Boosting Flavor

In addition to texture, mustard also boosts the flavor of fried fish in several ways:

• Adds Tang – The vinegar provides a bright, tangy flavor that cuts through the richness of the fried batter.

• Spicy Kick – Many mustards contain peppers and chili flavors that provide a zesty kick.

• Balances Fishiness – The sharp mustard flavors help mask any lingering “fishy” flavors.

• Infuses Seasonings – The mustard helps draw seasonings in the batter onto the fish’s surface.

• Caramelized Notes – Browning reactions between proteins and sugars create complex, sweet flavors.

Health Benefits

Believe it or not, using mustard also provides some health perks. Here are a few ways it benefits your nutrition:

• Lowers Fat Absorption – Mustard’s emulsifiers help prevent the fish from absorbing as much frying oil.

• Adds Antioxidants – Compounds in mustard called glucosinolates have antioxidant properties.

• Provides Vitamins – Mustard contains trace amounts of vitamins A, C, and K.

• Contains Omega-3s – Fish sources provide heart-healthy omega-3 fatty acids.

While fried foods should still be enjoyed in moderation, mustard can make fish frying a bit healthier.

Alternatives to Try

Don’t enjoy mustard’s sharp bite? No problem! There are a few alternatives you can use:

• Mayonnaise – Thanks to emulsifiers like lecithin and oil, mayo also helps the batter adhere.

• Yogurt – Plain yogurt excels at tenderizing and moisturizing fish before frying.

• Hot Sauce – Imparts tangy heat without mustard’s dominant flavor.

• Citrus Juice – Lemon or lime juice tenderize while adding fresh flavor.

• Eggs – Provide sticky emulsifiers to help the coating cling to the fish.

Tips for Perfectly Fried Fish with Mustard

To get the ideal texture and flavor, follow these tips when making mustard fried fish:

• Pat fish dry – Remove excess moisture so the mustard and batter adhere properly.

• Use fresh fish – Frozen fish risks moisture leakage and batter detaching during frying.

• Apply a thick layer – Slather on enough mustard to fully coat the entire fillet.

• Let sit briefly – Allowing fish to rest 5-10 minutes allows mustard flavors to penetrate.

• Dredge in flour first – A light flour coat helps the wet mustard and batter cling better.

• Fry at 350-375°F – This high heat crisps the batter and cooks fish through without overdrying.

• Fry in small batches – Don’t crowd fish to maintain oil temperature.

• Rest fried fish – Letting it drain on a rack keeps the crust crispy after frying.

History and Evolution of This Technique

Slathering fish in mustard before frying may seem like an odd modern technique. But its origins actually trace back centuries!

As early as the 1700s, French chefs were experimenting with different ways to cook fish. During this early development of French cuisine, cooks would coat fish fillets with Dijon mustard before pan frying them.

This French technique eventually made its way to the United States in the 1800s. American cooks substituted more readily available yellow mustard. The acidic yellow mustard provided similar benefits for flavor and texture.

Throughout the 1900s, the practice spread from high-end restaurants into home kitchens. Regional variations popped up too. Southern cooks added cornmeal to the mustard coating to give it crunch. The technique surged in popularity through the late 20th century up to today.

While mustard fried fish has evolved over the years, the origins of this unusual combo trace right back to 18th century French cuisine.

Is the Extra Effort Worth It?

Slathering on mustard before breading and frying fish does take some extra time and effort. So is it really worth that extra work?

For most fried fish fans, the answer is a resounding yes! The moisture, texture, and flavor payoff are big. Here’s a quick recap of the benefits:

• Fish comes out incredibly moist and tender on the inside.

• The batter develops an ultra-crisp, crunchy crust.

• Mustard’s tangy zip balances beautifully with hot fried flavors.

• Overall flavor and seasoning penetration get a major boost.

Many devotees of mustard fried fish claim it’s so much better than plain fried fish that they’ll never go back. For the relatively small amount of extra time it takes, the difference is significant. So don’t knock it until you’ve tried it!

Satisfying and Delicious Mustard Fried Fish Recipes

Sold on incorporating mustard into your fish frying? Here are two tasty fried fish recipes to try:

Simple Mustard Fried Fish

Ingredients:

• 1 lb firm white fish fillets
• 1/4 cup Dijon or spicy brown mustard
• 1/2 cup flour
• 1 cup cornmeal
• 1 tsp paprika
• Salt and pepper
• Vegetable oil for frying
• Lemon wedges

Instructions:

1. Rinse fish and pat dry thoroughly with paper towels. Spread a thick layer of mustard evenly on both sides of fillets.

2. In shallow bowl, mix flour, cornmeal, paprika, salt, and pepper. Dredge fish through flour mixture until evenly coated on both sides.

3. Heat 1-2 inches of oil to 375°F in skillet or pot. Fry fish in batches 2-3 minutes per side until golden brown. Drain on paper towel-lined plate. Serve with lemon wedges.

Southern Mustard Fried Catfish

Ingredients:

• 4 catfish fillets
• 1/4 cup yellow mustard
• 1 Tbsp hot sauce
• 1/2 cup flour
• 1/2 cup cornmeal
• 2 tsp Cajun seasoning
• 1 tsp salt
• 1 tsp black pepper
• Oil for frying

Instructions:

1. Rinse catfish and pat dry. Whisk together mustard and hot sauce in bowl. Coat fillets on all sides with mixture and let sit 10 minutes.

2. Mix flour, cornmeal, Cajun seasoning, salt, and pepper in separate bowl. Dredge catfish through dry mixture, coating completely.

3. Fry in 350°F oil 4-5 minutes each side until golden brown. Drain on paper towels. Serve with