Yield: 4 servings
|2 tablespoons||Prepared mustard|
|Instant potato flakes to coat 2 lbs white fleshed fish fillets (sole, flounder, perch, orange roughy)|
Lightly beat together the egg, mustard, and salt in a shallow dish.
Put the potato flakes in another shallow dish. Dip the fish fillets in the egg mixture; the roll in potato flakes to coat. Heat oil in a large skillet. Fry fish for 3-4 minutes on each side, until it is golden brown and flakes easily with a fork.
Source: Mr Food Cookbook Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
Typists note: This is the absolute best fish recipe we've ever eaten!! Don't be fooled by the potato flakes. It's great!!!