Ingredients
| ½ cup | Mild mustard, American type |
| 1 | Egg |
| 2 Tbsp | Hot sauce, I used Culley's |
| ½ cup | Cornmeal, finely ground (polenta) |
| ¼ cup | Cornmeal flour |
| 1 tsp | Paprika |
| ½ tsp | Garlic powder |
| 4 fillets | Gurnard, cut into fingers (Main) |
| 1 splash | Vegetable oil, to fry |
| 1 bowl | Tartare sauce, to serve |
Directions
- Beat mustard with the egg and hot sauce.
- In a separate bowl mix cornmeal (polenta), cornmeal flour, paprika, garlic powder, sea salt flakes and freshly ground black pepper.
- Dredge fish in the mustard mix then coat well in the crumb.
- Shallow fry in hot oil until crisp and golden. Drain on paper towels and serve as a fish sarnie with tartare sauce.