They say you can’t teach an old dog new tricks. And for the most part, I tend to agree with that saying. However, I recently had the opportunity to learn a technique of frying fish from someone who has been in the seafood restaurant industry and has also been a lifelong angler born and bred in New Orleans La. Robert Bordeaux is 68 years old and he said he’s been battering his fish fillets the same way since he was a teenager and worked at one of the most popular seafood restaurants in New Orleans. “Growing up in New Orleans Deanies was a household name. I think everyone ate there,” he said. Bordeaux was in charge of manning the frying pots that were used to fry fish. (and everything else on the menu) It’s there that he learned the simplistic technique of serving up the most delicious fried fish. “Before working there. my family used a mixture of raw eggs and milk for an egg wash,” he said. “Then I saw how the restaurant did it and I never looked back!” Bordeaux said the ingredient to serving up the perfect fried fish is simply yellow mustard. “It sounds easy and too simple to be honest but I haven’t found another recipe that can beat it in all my years of frying fish,” he said.
I had the chance to try out the simple recipe at a fish fry for a few fishing friends who I knew would serve as tough judges. I ditched my old method of using raw eggs and buttermilk and squeezed a half of bottle of yellow mustard into a bowl. After stirring the fish fillets into the bowl and completely covering the strips of fish I battered them in standard fish fry batter and added them to the fryer. Everyone had the chance to try the fish and I received numerous compliments on my “extra flavorful” fried fish. I even tried mixing in a little hot sauce with the yellow mustard towards the end of the event. These fish had just the right amount of heat and are definitely an option for those who enjoy spicy fried seafood. For those who have never tried using mustard as an egg wash for your fried fish, I would highly recommend doing so. I’m 49 years old and this new recipe looks to be a keeper for my family and me. Now I just have to get a hold of Mr. Bordeaux and see where he catches the fish that go in the mustard!
Keith Lusher is an award winning outdoor journalist that resides in Covington, Louisiana. He owns and operates NorthshoreFishingReport.com and writes a weekly outdoor column for the Slidell Independent Newspaper. He also writes for the St.Tammany Parish Tourism Commissions VisitTheNorthshore.com. He is the former host of The Northshore Fishing Report Radio Show and is on the board of the Louisiana Outdoor Writers Association. Keith contributes to numerous publications both online and in print and prides himself on promoting South Louisiana’s unique fishery. To contact Keith email: [email protected]
There’s no need for any seasonings like salt, pepper or even lemon juice. The mustard imparts a nice mild flavor to the fish. Gordon told me that the main reason the guides use the mustard is that it gives the fried fish a nice yellowish, golden color. That’s true as well but do it for the flavor and convenience!
But of all the foodstuffs that are to be found along this golden strand of land that stretches roughly from Houston to the Panhandle of Florida, I would argue that none is more pervasive and popular than a sandwich that began (like so many other good things do) in New Orleans.
The thing is, this is not my recipe. It’s a recipe offered by somebody I trust when it comes seafood, somebody who ought to know about the fish found in Alabama’s coastal waters.
In the pantheon of po-boys that are popular along the Upper Gulf Coast, one of my favorites is a crispy fried fish po-boy. (submitted photo)
The po-boy is not just a single entity. Oh no, a sandwich that big is too good to try and pigeon hole in a single offering.
(Don’t tell anybody, but the mustard trick also works well when frying chicken or pork chops.)
Keith Lusher is an award winning outdoor journalist that resides in Covington, Louisiana. He owns and operates NorthshoreFishingReport.com and writes a weekly outdoor column for the Slidell Independent Newspaper. He also writes for the St.Tammany Parish Tourism Commissions VisitTheNorthshore.com. He is the former host of The Northshore Fishing Report Radio Show and is on the board of the Louisiana Outdoor Writers Association. Keith contributes to numerous publications both online and in print and prides himself on promoting South Louisiana’s unique fishery. To contact Keith email: [email protected]
They say you can’t teach an old dog new tricks. And for the most part, I tend to agree with that saying. However, I recently had the opportunity to learn a technique of frying fish from someone who has been in the seafood restaurant industry and has also been a lifelong angler born and bred in New Orleans La. Robert Bordeaux is 68 years old and he said he’s been battering his fish fillets the same way since he was a teenager and worked at one of the most popular seafood restaurants in New Orleans. “Growing up in New Orleans Deanies was a household name. I think everyone ate there,” he said. Bordeaux was in charge of manning the frying pots that were used to fry fish. (and everything else on the menu) It’s there that he learned the simplistic technique of serving up the most delicious fried fish. “Before working there. my family used a mixture of raw eggs and milk for an egg wash,” he said. “Then I saw how the restaurant did it and I never looked back!” Bordeaux said the ingredient to serving up the perfect fried fish is simply yellow mustard. “It sounds easy and too simple to be honest but I haven’t found another recipe that can beat it in all my years of frying fish,” he said.
I had the chance to try out the simple recipe at a fish fry for a few fishing friends who I knew would serve as tough judges. I ditched my old method of using raw eggs and buttermilk and squeezed a half of bottle of yellow mustard into a bowl. After stirring the fish fillets into the bowl and completely covering the strips of fish I battered them in standard fish fry batter and added them to the fryer. Everyone had the chance to try the fish and I received numerous compliments on my “extra flavorful” fried fish. I even tried mixing in a little hot sauce with the yellow mustard towards the end of the event. These fish had just the right amount of heat and are definitely an option for those who enjoy spicy fried seafood. For those who have never tried using mustard as an egg wash for your fried fish, I would highly recommend doing so. I’m 49 years old and this new recipe looks to be a keeper for my family and me. Now I just have to get a hold of Mr. Bordeaux and see where he catches the fish that go in the mustard!
Mustard Fried Fish • Mama G’s Family Farm
FAQ
Is mustard a good binder for fish?
What is the secret to frying fish?
What is the best binder for frying fish?
What do I coat my fish with before frying?