This is a quick and easy way to get deliciously crispy fish fillets. The mustard in the batter gives a tangy touch. Great for home made fish and chips.
The boyfriend stopped 3 times to say how awesome the coating was. The key is definitely as others have said, to flour the fish first - this way the egg/mixture sticks better and you get a better coating. I could have eaten this without a sauce on the side - the mustard made such a nice addition. At first I thought it was too much but it really wasn't - after it's fried it's not as potent. We also threw in some garlic powder into the mustard/egg mixture (if you throw the spices into the potato mixture it will fall to the bottom and never get on the fish). I used tilapia (apparently they dont carry grey sole or any sole for that matter in Virginia) and only needed 2 minutes on each side for a gorgeous golden brown coating. - 24 Jan 2007 (Review from Allrecipes USA and Canada)
I made this recipe for dinner tonight. I used flour instead of potato flakes, becuase I love the way flour tastes when it fries on the fish. And, it turned out great. It was so good and my husband really liked it too. A previou pst said that the potato flakes caused some problems - I suggest using flour instead. - 29 Jan 2004 (Review from Allrecipes USA and Canada)
I used orange roughy, Dijon mustard, and Jane's Crazy Mixed Up Salt. I baked it in the oven at 450' and it came out crispy with a very nice flavor. - 30 Aug 2007 (Review from Allrecipes USA and Canada)