Marinate the fillets in mustard.

Heat the oil in a deep skillet over medium heat until 350 degrees.

Dredge the mustard-moistened fish through the Fish Fri or salted cornmeal until lightly coated.

Place gently in hot oil and raise heat to high (but not burning!).

Put a lid on the pot. You will hear the fish sizzling while steam escapes between lid and pot. When the sizzling and steam stop, the fish are done.

Remove promptly and drain on layered paper towels or newspaper.