CREOLE FISH FRY

ingredients

1 lb. whitefish fillets (cod, flounder, scrod)
2 Tbsp. hot Dijon-style mustard
1 c. cornmeal
1 c. milk
1 Tbsp. Creole spices
oil (for deep-frying)

preparation

Mix milk and mustard. In a separate bowl, mix Creole spices and cornmeal. Dip the fish in the milk-mustard mixture and then cornmeal. Heat a skillet with oil. Fry fish until flaky.