METHOD:

I recommend submerging fish fillets in a bowl of ice water for 30 minutes prior to frying. This helps to firm up the meat of the fish and keep it moist during cooking. In a large dutch oven or Fry Daddy, place enough oil to deep-fry fish. The oil should cover the fish by approximately 1-2 inches. Preheat oil to 365 degrees F. In another mixing bowl blend milk, Creole mustard, lemon juice and hot pepper sauce. Using a wire whisk, blend thoroughly. Remove the fish from the ice water and place in Creole mustard batter then in Zatarain's seasoned fish fry. Deep-fry until golden brown. Normally, a good guideline for doneness is to remove the fish from the hot oil when they begin floating to the surface. Don't over-cook, as fish is best when crisp on the outside but tender and juicy inside. Drain on paper towels and serve hot with tartar or cocktail sauce.