"isw" > wrote in message
...
>I don't recall ever seeing a recipe that called for mixing dry mustard
> into the seasoned flour for dredging any sort of meat prior to frying.
>
> Have I just not looked at the "right" recipes, or is there some more
> fundamental reason (e.g. it tastes bad)?

My husband cooks catfish by coating it in hot mustard and then cornmeal.

Dry mustard can be pretty potent. So if you did use it in the flour, you
would need just a small amount.