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1
Line a plate with paper towels and set by the cooktop.
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2
In a large bowl, stir together the mustard, egg white, and hot sauce.
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3
Add the fish and toss to coat well.
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4
Cover and marinate in the refrigerator for 1 hour.
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5
In a shallow dish, combine the cornmeal and flour and season with salt and pepper.
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6
Pour the oil into a heavy-bottomed saucepan, deep fryer, or Dutch oven, filling it no more than one-third full.
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7
Heat the oil over medium heat until it reaches 350F.
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8
Remove the fish from the marinade and season with salt and pepper.
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9
Dredge the fish in the cornmeal mixture to coat both sides and shake off the excess.
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10
Carefully add the fish to the oil, a few pieces at a time.
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11
Cook until golden brown and crispy, about 2 minutes.
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12
Remove with a slotted spoon to the prepared plate.
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13
Taste and adjust for seasoning with salt and pepper.
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14
Serve with the remoulade.
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15
Dijon mustard is a puree made from husked brown mustard seed blended with white wine, vinegar, salt, and spices.
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16
It is straw yellow, and varies from mild to very hot.
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17
Dijon mustard is a necessary ingredient for creamy emulsified vinaigrettes and dressings.
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18
It is also an absolute must-have condiment for Pot au Feu (page 240).
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19
Try a dollop on grilled meats or fish when you dont have time to prepare a sauce for a burst of flavor.
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20
Whole-grain mustard, also called grainy mustard, coarse mustard, or ancienne, is whole mustard seed blended with some mustard puree.
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21
It adds great texture to sauces and marinades.
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22
Creole mustard is a variation of wholegrain mustard with seeds that are slightly crushed rather than completely ground or left whole.
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23
It goes well with fish and shellfish, and is traditionally served on a po boy sandwich.
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24
All mustard should be stored in the refrigerator and replaced frequently.
