“If I’m not in the kitchen or with my family, there’s a pretty good chance you’ll find me fishing,” says Brandon McGlamery, the head chef at Luma on Park and Prato restaurants in Winter Park, Fla., and author of the cookbook 9 Courses. His regular angling destination is the Ten Thousand Islands, outside of Chokoloskee, where he flyfishes for tarpon, snook, and redfish. The redfish he lands often end up slathered in a mix of yellow mustard and hot sauce before going into the frying pan, resulting in a deep, tangy flavor and ultralight texture. The mustard batter will enliven any kind of fish—or chicken, frog legs, shrimp, etc.—you’d think to fry.
1 Make the pickled shrimp: Place the shrimp in a heatproof bowl. Bring the vinegar, salt, sugar, and…