Coat fillets with creole seasoning, ground mustard, and wet mustard. Let sit for 5-10 minutes.
For wet mixture: mix together egg, milk, hot sauce, and ground mustard.
Quickly place the fillets in wet mixture and put in Ziploc bag.
Add fish fry mix to bag and coat fillets well.
Fry at 375° for 7-10 minutes.
Place on paper towels to drain excess oil. Serve immediately.