This Staple Condiment Is Actually The Key To The Crispiest Fried Fish

Grilled on a Hawaiian beach and eaten in a sandy lawn chair, ahi steak is a meal I'll always remember. It was moist, flaky, and breaded in a seasoned crust — a feat I couldn't quite understand since there was no complicated breading station in sight. The answer became clear when I wandered over and saw the grill master using plain yellow mustard as a binding agent for his simple breading. To my surprise, he said he grew up with the technique. And he's not the only cook who swears by it. 

Ebony Robinson, founder and recipe developer at Elicit Folio, also uses mustard to glue breading and batter to fried fish, infuse it with moisture, and give it a crispier crust — without making the final product taste like you slathered it in condiments. "Mustard contains vinegar and mild acidity, which slightly tenderizes the surface of the fish while allowing the cornmeal or flour coating to grip better," Robinson said. "Honestly, mustard is truly a Southern tradition; you will be judged for not using it."

As the fish fries, the punchy flavor of yellow mustard fades and becomes a backdrop for other flavors — like the seasonings in Robinson's signature breading recipe, made with cornmeal, Cajun seasoning, adobo seasoning, and Old Bay. "These seasonings work well with firm white fish like whiting, catfish, or flounder and create a crispy, well-seasoned crust," Robinson said. "Classic pairings like tartar sauce, hot sauce, or fresh lemon complement perfectly!"

Yellow mustard is a go-to binder for fried fish, not only for adding flavor and moisture, but also for helping the breading stick to the filets as they cook (add club soda to the batter for an even crispier finish). "It has a mild flavor and smooth texture that spreads easily over the fish," Ebony Robinson said. While our ranking of yellow mustard brands can help you find a great match for your tastes, it's not the only mustard style you can use when breading fish. Other varieties can add layers of spice or an extra kick of vinegar. 

Dijon mustard is a popular choice for home chefs who are frying up their own fish, adding a spicier and bolder element than the milder yellow kind. Particularly Grey Poupon can create a luxurious and complex flavor profile with its distinctively tangy taste. Mixing honey in the mustard binder can add a touch of sweetness as well (try Mike's Hot Honey for an extra-hot layer of spice!). Just watch out for a few qualities that could make the mustard less effective. "I recommend avoiding grainy mustards for dredging because the seeds can burn during frying and create uneven coating," Robinson said.