INGREDIENTS
2 lbs. striper fillets
3 cups Dijon mustard
1/3 cup water
1 tsp. lemon juice
1 tsp. Worcestershire sauce
Hot sauce to taste
Cornmeal seasoned with salt and pepper
DIRECTIONS
In a small bowl, combine mustard, water, lemon juice, Worcestershire and hot sauce.
Place cornmeal in a shallow dish; dip fillets into the mustard mixture and dredge the fillets in the cornmeal, coating both sides.
Fry the fillets in 1/2 inch of oil for 3 to 4 minutes.
Drain on paper towels.
Serves 4.
