1/3 cup Dijon mustard or

prepared mustard 1/4 cup water plus 1 tablespoon

1 teaspoon lemon juice

1 teaspoon Worcestershire sauce

1/8 teaspoon cayenne pepper

1 1/2 cups seasoned coating mix

2 1/4 pounds bass fillets cut in 1 1/2" pieces

canola oil

In small mixing bowl, combine mustard, water, juice, Worcestershire sauce and c ayenne. Place coating mix in shallow dish. Dip fish first in mustard mixture and then dredge in coating mix to coat. In 10 inch skillet, heat 1/2 inch oil over medium heat. Add fish. Fry three to four minutes or until golden brown. Turn once. Drain on plate linew with a paper towel.