Gunna do a sandbass fry tonite when you coat them in mustard before you coat them is it straight mustard or thinned with water?

No water, use dry mustard with your batter

I thin it when I do it. I use one of the Cajun hot sauces to thin it.

I used jalepeno mustard and thinned it with beer and soaked the filets in it pretty tasty

I've never tried using mustard with fish, but the post about jalapeno mustard caused me to post. For any Dallas-based TFF'ers, there is a booth in Shed 2 at the Dallas Farmers Market (can't remember the name of the vendor) that sells a great Habanero Mustard. It is great on pretzels and burgers and I imagine it would work for fish as well. If you are over there give it a try.

Try to add some white vinegar and ginger juice with Yellow Mustard.

I thin it with a little worcestershire sauce. But straight out of the french's bottle is good too. I just squirt enough in a ziploc back to turn the fish a little yellow. You don't want it thick, just a little moist so that the cornmeal sticks better than the filets being dry.

Milk or beer both work well to thin the mustard. I've had fried fish dipped in unthinned mustard and it completely overpowered the fish.

I usually don't thin it, its works great. If you want a little more kick to it, add a little liquid crab boil to it.

Straight out the jar is fine by me but if you are doing a large amount cheep beer is the way to go. Remember you want it thinner mustard not a liquid.

It's fantastic. When I was first introduced to bass fishing at Lake Van in Jr high, I learned about rolling bass in a 1:1 ratio of sour cream and mustard, then rolling in cracker crumbs. YUM!

I use plain French's yellow mustard. sometimes add a little tabasco. We eat a lot of fish so we enjoy the variety. platter of plain, platter of mustard only, plate of mustard and hot sauce for me, less is more. Does not have to be a thick paste, it is only to impart the flavor.

+1 on the frenchs yellow mustard and tabasco. Try it on French fries. Tastes awesome.