1 lb. small mushrooms
2 c. all-purpose flour
1 c. corn flour or fish fry
1 tsp. salt
1 tsp. cayenne pepper
1/2 tsp. garlic powder
1 egg
3/4 c. evaporated milk
2 tbsp. creole mustard
1 qt. oil for frying

Wash mushrooms and set aside on a paper towel to dry. Mix flour, corn flour or fish fry, salt, cayenne pepper and garlic powder in a bowl. In another bowl, mix egg, milk and creole mustard until completely blended. Add 1/4 cup dry mixture to egg mixture and whisk until totally blended. Heat oil until approximately 350°F. When oil is hot, dip mushrooms into egg mixture and then into dry mixture. Shake excess and fry until brown.