One time on Usenet, isw > said:

> 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)?

I wouldn't think it would taste "bad", unless one used too much. Did
you try googling the phrase "dry mustard" with "flour" and "recipe"?
I'd bet you'll find something...

--
Jani in WA