Rinse fish thoroughly in cold water; pat dry, and set aside.
Combine Worcestershire sauce, salt, pepper, and hot sauce; sprinkle over fish. Brush fish on both sides with mustard. Roll in cornmeal.
Fry in deep hot oil (375°) until fish float to the top and are golden brown. Drain well. Transfer to a serving platter, and serve immediately.
Oxmoor House Homestyle Recipes
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