Burbot nuggets with spicy mustard

My friend took me fishing for burbot (also known as freshwater ling and eelpout) and now I’m hooked. Not only do these creepy looking fish put up a heck of a fight, they are also amazing table fare. They don’t call it poor man’s lobster for no reason. The sweet, firm meat makes tasty little fried nuggets. Ingredients Makes 8 nuggets 1 lb burbot loin, cut into 1-inch cubes 1 tsp Cajun seasoning 1 cup panko breadcrumbs 1 cup flour 2 eggs, beaten 1 litre canola oil Mustard sauce ¼ cup mayo 2 tbsp honey mustard ½ tsp cayenne pepper 1 tsp cider vinegar Directions Heat oil to 365˚F. Cut burbot loins into 1x1-inch pieces. Mix panko with Cajun spice. Put panko, flour, and beaten eggs into three separate bowls. Coat each piece of burbot in flour, then egg, then panko mixture. Once all pieces are breaded, fry until golden and crispy. For spicy mustard sauce mix mayo, honey mustard, cayenne, and cider vinegar in a bowl. Dip burbot nuggets in spicy mustard sauce and enjoy! Originally published in the Jan.-Feb. 2018 issue of Ontario OUT of DOORS For more cooking, click here Click here for more outdoors news Watch on-demand videos anytime on OFAH Stream