Jesse Griffiths’ Mustard Breaded Fish

Coating the fish in tangy mustard gives it another layer of flavor. Feel free to use any style of mustard you have in fish camp, and don’t worry if you don’t have buttermilk, as milk or even plain yogurt thinned with water will work fine. Fry the fish in hot oil and get it crispy, then allow your fryer to get hot again before dropping the next batch.

1 pound fish fillets, cut into 1” thick strips

3 tbsp mustard

4 tbsp buttermilk or milk

A few dashes hot sauce of choice

2 cups fine cornmeal

Oil for pan frying or deep frying


Heat the oil to 375 degrees.

In a plastic bag or bowl, mix the mustard, buttermilk and hot sauce and stir the fish to coat well. (This step can be done up to 6 hours before frying).

Remove the fish from the mustard mix and toss in the cornmeal.

Shake off any excess and fry in small batches until very crispy.

TAKE A TIP FROM CHEF JESSE: If possible, immediately put keeper fish into a cooler with lots of ice, which kills and cools them very quickly, and makes for better fillets. Never forget that fried fish is simply the best. Try different batters and dredges: beer batter, cornmeal or breadcrumbs. Vacuum-seal fillets in appropriate portions for later use.

Adapted from Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish, by Jesse Griffiths. Welcome Books. © 2012 Jesse Griffiths.