Creole Mustard Battered Fish Food

CREOLE MUSTARD BATTERED FISH

Steps:

• Pour oil into deep heavy skillet, filling no more than 1/3 full. Heat on medium-high heat to 375°F.
• Mix milk, Creole Mustard and lemon juice in shallow dish. Dip fish into mustard mixture, then coat with Fish-Fri. Carefully add to hot oil, a few pieces at a time.
• Fry 4 minutes until golden brown. Drain on paper towels. Sprinkle with black pepper just before serving.

BAKED SALMON WITH CREOLE MUSTARD SAUCE

Steps:

• For sauce: Combine all sauce ingredients in a heavy medium saucepan. Simmer until very thick, stirring frequently, about 5 minutes. (Can be prepared one day ahead; cover and refrigerate).
• For fish: Line large baking pan with foil. Arrange fish, skin side down, in a single layer on foil. Mix the butter, brown sugar, soy sauce, fresh lemon juice and dry white wine in a bowl. Pour over fish. Cover fish and refrigerate at least one hour and up to six hours.
• Preheat oven to 400 degrees. Uncover fish and bake until just cooked through, basting occasionally with pan drippings, about 18 minutes.
• Meanwhile, rewarm sauce over low heat, stirring constantly. Add 1 cup sour cream and whisk just until heated through; do not boil. Season sauce to taste with salt. Arrange salmon on platter. Serve, passing the sauce separately.

CAJUN BEER BATTER FISH W CREOLE MUSTARD SAUCE

Steps:

• Mix the flour, cornmeal, baking soda, salt, cajun seasoning and beer together.
• Dredge the fillets in the beer mixture and deep fry at 350 degrees until golden brown about 4 minutes.
• Mix the ingredients for sauce together and serve with fish.

CREOLE MUSTARD

Steps:

• Mix all together.