Using mustard as an adhesive to coat fish destined to fry

Im sure it is old news to some but I didnt have eggs, so I have coated fish pieces in yellow mustard(as adhesive) and rolled in crushed Ritz crackers and pepper.

The mustard worked very well as the crackers stuck beautifully and stayed on during the frying.

I am not a big yellow mustard guy but most the flavor cooks out and leaves a little tang.

I also did it with Mayo and that worked as an adhesive as well.
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Replies

  • RexLanRexLan Posts: 868 Officer
    Tried the mustard on fish once and did not like it at all. I use it on Butts however.

    Also tried the Ritz crackers and they about ruin the fish in my book.

    The best I have found is corn flakes - crush them up fine. The leave a very nice texture and a pleasant taste that compliments the fish ... not like the Ritz.

    I use a seasoned flour (salt, pepper and a dash of garlic). Dip the fish in the season flour, then in an egg wash and then in the corn flake crumbs. Fry it ... PDG.

    If for some reason I didn't have the egg I would wait until I did. Good fish is hard to come by and dammed expensive too. Eat a cheap Rib Eye instead until you can score the eggs.
    Port Charlotte, Florida
  • lakemanlakeman Posts: 698 Officer
    Never tried mustard to coat fish, but use it in butts and other things, never though I could taste it. As for bread crumbs. I use mostly panko breading, you can now get it isn flavors like Italian etc. Tried the corn flakes and other cereals they were just for our taste.

    I lke mayonaise or egg and yes miracle whip as the base.
  • SchmidtySchmidty Posts: 6,814 Admiral
    ...a little milk...a little mayo....a little egg.....a bone dry filet....some flower with salt and pepper.....a dunk in the liquid....a dunk in the flower...a ten minute sit....another dunk in the liquid....then a dunk in bread crumbs...

    get out a cookie sheer(s)....put wax paper on them...put the filets on them and into the freezer.....

    ....after they are frozen...you can fry them in hot oil.....

    If you want to have some ready for the future...fry them until the breading is crusted and remove and allow to cool...then re-freeze and you can finish cooking them in the oven without all the mess all over again.....still great...
    On Wednesday, 1/25/2017...Florida Sportsman "Big Kahunna"......"Triple Threat 33T" gave his "official word"...and greasy thumb print...by saying....."Here's your written rules Schmidty, No Politics in OT. You're welcome."

    ...and with that history was made...:)
  • FlashFlash Posts: 11,031 AG
    Always do the mayo thing on fish. Mustard on butts and ribs.
    [SIGPIC][/SIGPIC]

    Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
  • trousertroutmantrousertroutman Posts: 1,332 Officer
    RexLan wrote: »
    Tried the mustard on fish once and did not like it at all. I use it on Butts however.

    Also tried the Ritz crackers and they about ruin the fish in my book.

    The best I have found is corn flakes - crush them up fine. The leave a very nice texture and a pleasant taste that compliments the fish ... not like the Ritz.

    I use a seasoned flour (salt, pepper and a dash of garlic). Dip the fish in the season flour, then in an egg wash and then in the corn flake crumbs. Fry it ... PDG.

    If for some reason I didn't have the egg I would wait until I did. Good fish is hard to come by and dammed expensive too. Eat a cheap Rib Eye instead until you can score the eggs.

    What didnt you like about Ritz, too salty or just too much extra? I will def try the corn flakes, thanks!
    Make the forum great again.....consolidate general fishing with for sale or business but keep reports separate!
  • FlashFlash Posts: 11,031 AG
    We prefer the Panko Japanese bread crumbs. Very nice
    [SIGPIC][/SIGPIC]

    Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
  • capt louiecapt louie citrus countyPosts: 9,347 Moderator
    Try coating in French dressing , roll in cheese nip crumbs , 500degree oven on greased cookie sheet.

    Sounds weird but works.
    "You'll get your weather"
  • Grady-ladyGrady-lady Posts: 5,204 Admiral
    capt louie wrote: »
    Try coating in French dressing , roll in cheese nip crumbs , 500degree oven on greased cookie sheet.

    Sounds weird but works.

    Tried that once. :) On tilapia the kids shot in Salt Springs Run. It did mask the slight taste of Lake George bottom that mullet and tilapia can acquire.

    I like an egg wash and cracker meal dredge for all fried fish. Just a little salt, no flavored coatings. Small amount of oil. Yum.
    I find my peace out on the sand...Beside the sea, not beyond or behind. R.A. Britt

  • Grady-ladyGrady-lady Posts: 5,204 Admiral
    ps - have used mustard for chicken and rabbit - delicious!
    I find my peace out on the sand...Beside the sea, not beyond or behind. R.A. Britt

  • RexLanRexLan Posts: 868 Officer
    Ritz just not a good taste. Crush the corn flakes very fine and it comes out crisp like Panko but has a subtle flavor. I also use vegetable oil for fish ... not peanut.
    Port Charlotte, Florida
  • FlashFlash Posts: 11,031 AG
    RexLan wrote: »
    Ritz just not a good taste. Crush the corn flakes very fine and it comes out crisp like Panko but has a subtle flavor. I also use vegetable oil for fish ... not peanut.

    Always canola oil or peanut oil for us. Not too hot on vegetable oil although they have improved the smoke point I prefer the flavor from the other two.
    [SIGPIC][/SIGPIC]

    Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
  • Soda PopinskiSoda Popinski GrovelandPosts: 8,175 Admiral
    Flash wrote: »
    We prefer the Panko Japanese bread crumbs. Very nice

    Unless I'm using House Autrey seafood breader, all I use is panko bread crumbs and egg wash. 1 egg 1 cup milk.
    People use statistics the way a drunk uses a street light, for support rather than illumination.
  • FlashFlash Posts: 11,031 AG
    Unless I'm using House Autrey seafood breader, all I use is panko bread crumbs and egg wash. 1 egg 1 cup milk.

    We rarely have milk in the house now so the mayo is our go too. Got to admit it works great. It does have eggs in it. LOL
    [SIGPIC][/SIGPIC]

    Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
  • Soda PopinskiSoda Popinski GrovelandPosts: 8,175 Admiral
    Flash wrote: »
    We rarely have milk in the house now so the mayo is are go too. Got to admit it works great. It does have eggs in it. LOL

    Mayo works just fine as an adhesive too, i've done that in a pinch no problem. My father used to make Mahi bites down in South FL back in the day and his recipe was coat the bites in mayo, then bread crumbs, then fry in olive oil. They were light and delicious.
    People use statistics the way a drunk uses a street light, for support rather than illumination.
  • trousertroutmantrousertroutman Posts: 1,332 Officer
    Mayo works just fine as an adhesive too, i've done that in a pinch no problem. My father used to make Mahi bites down in South FL back in the day and his recipe was coat the bites in mayo, then bread crumbs, then fry in olive oil. They were light and delicious.

    Wow, may not be able to get Mahi this weekend but darn it if I dont fry something! LOL
    Make the forum great again.....consolidate general fishing with for sale or business but keep reports separate!
  • Soda PopinskiSoda Popinski GrovelandPosts: 8,175 Admiral
    Wow, may not be able to get Mahi this weekend but darn it if I dont fry something! LOL

    Last night i made an egg wash for some of my last pieces of cubed venison, egg wash, then house autrey seafood breader, then back in the egg wash, then flour, then fry. They were outstanding. Fried em in peanut oil.
    People use statistics the way a drunk uses a street light, for support rather than illumination.
  • thatredneckguyjamiethatredneckguyjamie Posts: 169 Deckhand
    when I was doing the low carb thing we used mustard as an adhesive coated with crushed pork rinds on a lot of stuff that called for crackers or some other type of breading
  • lakemanlakeman Posts: 698 Officer
    According to a TV show, maybe Emeril, he uses Plain Greek Yogurt. He claims for any fish and the fish will not dry out. Wife has already bought some and wants to try it. But since I do not, maybe cannot fish anymore, stuck with Publix fish LOL
  • lakemanlakeman Posts: 698 Officer
    Up date to Greek Yogurt. Wife has some Salmon and tried it and it does keep the fish moist, but IMHO, she used too much lemon, part of the recipe, and it took over the flavor of the fish. We might try it again but less yogurt, and less lemon.
  • Grady-ladyGrady-lady Posts: 5,204 Admiral
    lakeman wrote: »
    Up date to Greek Yogurt. Wife has some Salmon and tried it and it does keep the fish moist, but IMHO, she used too much lemon, part of the recipe, and it took over the flavor of the fish. We might try it again but less yogurt, and less lemon.

    I prefer salmon slightly charred outside, medium rare inside, just salt and pepper for seasoning. However, couple years ago Publix had wild caught Alaska salmon on sale - while waiting in line I started talking to the lady behind me - she shared a salmon cooking method that is really, really good. Oven poached in milk. Just s&p, milk halfway or so up fillet, couple of lemon slices on top, covered with foil - baked 350 or so for 20 minutes or so - time greatly depends on fillet thickness and desired doneness.
    I find my peace out on the sand...Beside the sea, not beyond or behind. R.A. Britt

  • trousertroutmantrousertroutman Posts: 1,332 Officer
    Grady-lady wrote: »
    I prefer salmon slightly charred outside, medium rare inside, just salt and pepper for seasoning. However, couple years ago Publix had wild caught Alaska salmon on sale - while waiting in line I started talking to the lady behind me - she shared a salmon cooking method that is really, really good. Oven poached in milk. Just s&p, milk halfway or so up fillet, couple of lemon slices on top, covered with foil - baked 350 or so for 20 minutes or so - time greatly depends on fillet thickness and desired doneness.

    Wow that is very interesting, just curious what the milk does different then water?

    I drink milk by the gallon so this sounds good LOL
    Make the forum great again.....consolidate general fishing with for sale or business but keep reports separate!
  • Grady-ladyGrady-lady Posts: 5,204 Admiral
    Wow that is very interesting, just curious what the milk does different then water?

    I drink milk by the gallon so this sounds good LOL

    The salmon turns out creamy and very tender. Why, I don't know. My grandmother used to soak fish and liver in milk before frying. I wish I could ask her why. :)
    I find my peace out on the sand...Beside the sea, not beyond or behind. R.A. Britt

  • lakemanlakeman Posts: 698 Officer
    Grady-lady wrote: »
    The salmon turns out creamy and very tender. Why, I don't know. My grandmother used to soak fish and liver in milk before frying. I wish I could ask her why. :)

    That is sort of the look/taste/ we got with the Greek yogurt Interesting
  • tankardtankard Posts: 6,368 Admiral
    Beer, flour, seasoning.

    No adhesive required, forms the perfect crispy outside.

    Just don't use good (flavorful) beer. This is definitely a job for Busch Light.
  • bb2200bb2200 Posts: 18 Greenhorn
    I always use brown mustard when I fry fish. I add a huge dose of hot sauce to the mustard as well. I am not big on spice, and a lot of the heat cooks out but still gives a good flavor to where you are not just tasting corn meal.
  • CaptJCaptJ Posts: 554 Officer
    All of the above! We do chicken with double breading as well and bake it.
  • jcbcpajcbcpa Posts: 1,447 Officer
    Gosh. Fish- I just salt and pepper and toss in a combination of fine ground corn meal and zatarains fish fry and deep fry. Comes out delicious every time.
    I can't give you a sure-fire formula for success, but I can give you a formula for failure: try to please everybody all the time.
    Herbert Bayard Swope
    US editor & journalist (1882 - 1958)
  • Soda PopinskiSoda Popinski GrovelandPosts: 8,175 Admiral
    We always soak our shark fillets in milk for at least an hour before either grilling or frying. They always come out fantastic. Never knew why so many people threw them back.
    People use statistics the way a drunk uses a street light, for support rather than illumination.
  • kbkeyskbkeys Posts: 691 Officer
    lakeman wrote: »
    That is sort of the look/taste/ we got with the Greek yogurt Interesting

    Nonfat greek yogurt. Spread on filets a thin coating, use your finger. I use panko, like the crispy crunch.

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