Total Time
Prep 15 mins
Cook 5 mins

The secret here is to use soybean oil and the flour/dry mustard mix to achieve this wonderful crispy flavor.


  1. Mix the flour and dry mustard together.
  2. Heat the oil to 400 degrees.
  3. Cut the fish into approximately 7x2" wedges.
  4. With a mixer, blend the flour mixture, water, egg, sugar and salt.
  5. Dip each fillet into the batter coating generously.
  6. Quickly drop in the hot oil.
  7. Fry each fillet until dark golden brown (about 5 minutes); remove and drain ENJOY!
Most Helpful

I read the first review, and I was sold! Not having self-rising flour, I mixed my own. Thought I had dry mustard, but didn't, so I used tumeric (I had maybe a 1/4 c. I don't know since I did not measure, but it was definitely more than a tablespoon or two). I used tonic water instead of plain water. This was the best batter I have made. The whole family loved it! Even my my hubby who really doesn't care for fish! Thank you!

umaam_11772828 June 08, 2014

OMG! I finally found the recipe/technique my mom used for her most flavorful dish. mom was a very plain, salt and pepper for seasoning type cook, but could she ever fry fish. I doubt she used the dry mustard ( thats a seasoning afterall, mom was a plain and simple cook, at her best) gotta love her though, but this is the closest she did with cod. It was crispy on the outside, flavorful on inside. One of mine and 4 siblings favorite meals, was her fried potatoes and cole slaw on the side with her fried codfish, we used to beg her to cook it. Oh, this brings back memories from when we lived 1 block form the shore and were at the beach everyday all day every day in the summer in West haven, ct. Thank you so much for posting ths, It brings back wonderful memories when mom and dad were still with us. Thank you so much!!!!!

bunnylove in NEW ENGLAND April 03, 2011

This is a wonderful recipe!!! Thanks for posting.
I only had one pound of cod, so I used one cup of regular flour and added one teaspoon of baking powder, used one teaspoon of mustard because 1/3 cup sounded like too much for me, added more sugar, added powder onion and fresh cracked black pepper, and fried in corn oil because that is what I had (pipping hot). I adored it! My husband told me that this is "the recipe". It was so good that we did not used sauce or anything. Perfect!!!
I had left over batter and used it next day for lunch with small cutlets of chicken breast and even thin cuts of pork loin. Marvelous!!!
I suggest tasting the batter before using it and adjust seasonings. That;s how I came out with more sugar among other things. Try it. You won't be sorry.
Thanks again KittenCal!

Malen1957 November 06, 2010