1/3  cup           Dijon mustard -- or
                        prepared mustard
     1/4  cup           water -- plus 1 tablespoon
   1      teaspoon      lemon juice
   1      teaspoon      Worcestershire sauce
     1/8  teaspoon      cayenne pepper
   1 1/2  cups          seasoned coating mix
   2 1/4  pounds        bass fillets -- cut in 1 1/2" pieces
                        canola oil
In small mixing bowl, combine mustard, water, juice, Worcestershire sauce
and c
ayenne.  Place coating mix in shallow dish.  Dip fish first in mustard
mixture 
and then dredge in coating mix to coat.  In 10-inch skillet, heat 1/2 inch
oil 
over medium heat.  Add fish.  Fry three to four minutes or until golden
brown. 
 Turn once.  Drain on plate linew with a paper towel.