Ingredients
- 1 1/2 seasoned coating mix
- 1 canola oil
- 475 gr bass fillets in (cut)
- 80 ml dijon mustard
- 60 ml water (plus)
- 5 ml lemon juice
- 5 ml worcestershire sauce
- 1 gr cayenne pepper
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 25 cm skillet, heat 1 cm oil over medium heat. Add fish. Fry three to four minutes or until golden brown. Turn once. Drain on plate linew with a paper towel.
