Make Creole mustard sauce. In a small bowl, mix together all ingredients. Refrigerate until needed.
Cut cube steak into 1-inch fingers, Season lightly with salt and pepper.
Place 1/2 cup flour on a plate.
Whisk together eggs, milk, and Worcestershire sauce in a medium bowl.
On another plate, combine 1/2 cup flour, saltine crumbs, Cajun seasoning and pepper.
Pour about 2 inches of Vegetable oil in a Dutch oven and heat to 375 degrees.
Dredge steak pieces in flour, shaking off excess.
Dip in egg mixture and then coat with flour/saltine mixture.
Fry steak fingers, working in 2 batches, until brown on both sides and cooked through (about 6-8 minutes).
Place on wire rack to drain.