Crispy Mustard Fish

    20 minutes

    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.

    364 people made this

    Serves: 4 

    • 1 egg
    • 2 tablespoons yellow mustard
    • 1/2 teaspoon salt
    • 1 1/2 cups (90g) instant mashed potato
    • 1/4 cup oil for frying
    • 4 (180g) fillets white fish, such as hake

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a shallow bowl whisk together the egg, mustard and salt; set aside. Place the instant mashed potato in another shallow dish.
    2. Heat oil in a large heavy frypan over medium-high heat.
    3. Dip fish fillets in the egg mixture. Coat the fillets with the mashed potato flakes, making sure to completely coat the fish. For extra crispy results, dip into egg and mashed potato flakes again.
    4. Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.

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    Reviews in English (345)


    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)