Mustard-Fried Orange Roughy

If you love crispy, flavorful fried fish but want something a little lighter than catfish, this mustard-fried orange roughy is the perfect choice. Orange roughy has a mild, delicate flavor that pairs beautifully with tangy mustard, hot sauce, and a well-seasoned cornmeal coating. This recipe brings together the best of Southern comfort cooking with a touch of sophistication — crispy on the outside, tender and flaky on the inside.

Ingredients

• 2 orange roughy fillets
• 2 cups cornmeal
• 2 cups all-purpose flour
• 2 tablespoons yellow mustard
• 2 eggs, beaten
• 2 tablespoons Creole Kick
• ½ cup hot sauce
• 1 tablespoon paprika
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (optional)
• 1 tablespoon AB’s A Rub

Instructions

1. Prepare the wet mix:
   In a medium bowl, whisk together the yellow mustard, beaten eggs, and hot sauce until well combined. This will serve as the flavorful binder for your fish.
2. Season the fish:
   Pat the orange roughy fillets dry with paper towels. Sprinkle both sides lightly with Creole Kick and a touch of AB’s A Rub for a deeper flavor.
3. Make the breading:
   In another bowl, mix together the cornmeal, flour, paprika, black pepper, garlic powder, onion powder, cayenne (if you want extra heat), and AB’s A Rub. Blend thoroughly so every bite is evenly seasoned.
4. Coat the fillets:
   Dip each fillet into the mustard mixture, letting any excess drip off. Then dredge it through the cornmeal-flour mix, pressing gently so the coating adheres evenly to the fish.
5. Fry to perfection:
   Heat oil in a deep skillet or fryer to 350°F (175°C). Carefully add the fillets and fry for about 3–4 minutes per side, or until golden brown and crisp. Orange roughy cooks a little faster than catfish, so keep an eye on it.
6. Drain and serve:
   Remove the fish and place it on a paper towel–lined tray to drain off any excess oil. Serve immediately while the crust is crispy and the inside is tender.

Variations

• Lighter Baked Version: Instead of frying, bake the coated orange roughy fillets at 400°F for 12–15 minutes, flipping once halfway through. Lightly mist them with oil for a crisp texture.
• Spicy Mustard Mix: Add a teaspoon of Dijon or Creole mustard to the wet mix for an extra tangy kick.
• Air Fryer Option: Cook the coated fillets in an air fryer at 375°F for 10–12 minutes, flipping halfway for even crispiness.
• Different Seasoning Blends: Swap AB’s A Rub for a lemon-pepper or garlic-herb seasoning if you prefer a lighter flavor profile.

Serving Suggestions

Mustard-fried orange roughy goes great with a range of sides — from classic Southern staples to lighter accompaniments. Try pairing it with:

• Creamy coleslaw or a fresh cucumber salad for balance
• Crispy fries, hush puppies, or cornbread for a hearty plate
• Garlic mashed potatoes or rice pilaf for something filling
• A squeeze of lemon and a side of remoulade or tartar sauce for the perfect finish

For a full Southern-inspired meal, serve it alongside collard greens or fried okra and finish with a slice of homemade lemon pound cake.

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Mustard-Fried Orange Roughy

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Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

Servings: 2

This mustard-fried orange roughy delivers crisp, golden perfection with a flavorful blend of mustard, hot sauce, and AB’s A Rub. Light, flaky, and full of Southern charm, it’s a quick and satisfying meal for any night of the week.

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Ingredients  

1x2x3x

• ▢ 2 orange roughy fillets
• ▢ 2 cups cornmeal
• ▢ 2 cups all-purpose flour
• ▢ 2 tablespoons yellow mustard
• ▢ 2 eggs beaten
• ▢ 2 tablespoons Creole Kick
• ▢ ½ cup hot sauce
• ▢ 1 tablespoon paprika
• ▢ 1 tablespoon black pepper
• ▢ 1 tablespoon garlic powder
• ▢ 1 tablespoon onion powder
• ▢ 1 teaspoon cayenne pepper optional
• ▢ 1 tablespoon AB’s A Rub
• ▢ Oil for frying

Instructions 

• In a bowl, whisk together the yellow mustard, beaten eggs, and hot sauce until smooth.
• Pat the orange roughy fillets dry. Lightly season both sides with Creole Kick and a small amount of AB’s A Rub.
• In another bowl, mix cornmeal, flour, paprika, black pepper, garlic powder, onion powder, cayenne, and AB’s A Rub.
• Dip each fillet in the mustard mixture, then dredge in the seasoned cornmeal-flour mix. Press gently to ensure a firm coating.
• Heat oil in a skillet or fryer to 350°F (175°C). Fry fillets for 3–4 minutes per side, or until golden brown and crispy.
• Transfer to a paper towel–lined tray. Serve hot with lemon wedges, tartar sauce, or your favorite sides.

Nutrition

Calories: 1319kcal | Carbohydrates: 224g | Protein: 65g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 266mg | Sodium: 1953mg | Potassium: 1321mg | Fiber: 22g | Sugar: 5g | Vitamin A: 2621IU | Vitamin C: 47mg | Calcium: 122mg | Iron: 15mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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