One Classic Condiment Is The Key To The Tastiest Fried Fish You'll Ever Eat

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We generally think of condiments as extras people add to prepared food to complement or enhance its taste. However, condiments can be crucial in the cooking process, not only for the flavor they contribute to a dish, but also as an important building block in its creation. That's how mustard is used to make delicious fried fish — a method credited to the cuisine of the American South.

Coating raw fish with mustard replaces the dredging flour and beaten eggs used in recipes like breaded pan-fried cod. Classic yellow mustard acts as a binding agent, holding the breading together and helping it become crispy. This process is easier than using drippy eggs and involves one less step. It also brings tangy flavor to the fish without making it taste too much like mustard. The breaded outer layer shields the filets from the oil's heat when frying, keeping the fish from drying out.

Before trying this, be aware of the best and worst types of fish for frying. Firm yet flaky fish such as trout or catfish stay intact, while pungent, oily fish like mackerel can be less appetizing deep-fried. Use a brush or clean hands to coat the pieces with mustard, and include some hot sauce if you like a kick. Depending on how much seasoning is in your breading, you may want to shake spices on the filets, either before or after slathering on the mustard. Old Bay, Cajun seasoning, onion powder, and garlic powder all work well.

The Ancient Romans used a condiment of ground mustard seeds blended with "must," the thick, newly pressed juice from grapes. They called it "mustum ardens," or "burning must," which is the Latin root of its English name, yet its origins have also been traced to Ancient Egypt, China, and Syria. A range of mustards are made today using different seeds and liquids, including vinegar, wine, and water. French's Classic Yellow Mustard was widely adopted by Americans after it was introduced as a hot dog topping at the 1904 World's Fair in St. Louis.

Yellow mustard is a common choice for making fried fish, but you could select another type like Dijon, spicy brown, Creole mustard, or a combination of your own design. Mashed's ranking of popular mustards recognizes several brands across most of those categories, including Grey Poupon, Gulden's, and Colman's. Serve mustard-fried fish with tasty sides like fries, onion rings, a baked potato, or veggies. You could also nestle the filets in a bun with simple add-ons for an upgraded fish sandwich, or go Mexican-style with fish tacos.