1-1/2 lbs. pin-bone-out skinless Whitefish fillets
1/2 cup cornmeal
1/2 cup flour
1-1/2 oz. lemon juice
2 tsp. water
1-1/2 oz. grainy mustard
4 oz. butter
3/4 cup chopped fresh spinach

Season Whitefish fillets with salt and pepper. Combine cornmeal and flour. Combine lemon juice and water. Dip each fillet in the lemon juice/water mixture. Then coat each fillet with cornmeal/flour mixture. Pan fry Whitefish in a small amount of vegetable oil, approximately 2 minutes per side, until golden. Transfer to 4 plates.

Wipe any burnt bits from skillet, then add mustard and butter. Swirl pan constantly until all butter is melted. Remove from heat and add chopped spinach. Continue to swirl until spinach just starts to wilt. Pour over fillets.