Ingredients (4 servings):
- 2 eggs
- 1 cup flour (any kind)
- 3 tablespoons of yellow, dijon or brown mustard
- 1/2 tsp garlic salt or regular salt, or your favorite seasonings (to taste)
- 2 cups of instant mashed potato flakes
- 1/4 - 1/2 cup of oil for frying (amount depends on the size of your pan - you don't want the filets to be submerged in the oil)
- 4 (6 ounces) fillets of fish (flounder or any light fish i.e. tilapia or catfish)
- Heat oil in a large heavy skillet over medium-high heat.
- In a shallow dish (i.e. a glass pie plate), whisk together the eggs, mustard, and salt/seasoning.
- In a second shallow dish, place the flour.
- In a third shallow dish, place the potato flakes.
- Dredge a fish fillet in flour until it is lightly coated on each side, then dip it in the egg mixture. Dredge it one last time into the potato flakes, making sure to completely coat the fish. Place on a clean dish and repeat until all of your fillets are coated. Prep all of the fish before you begin to fry them.
- Fry the fish fillets in oil for 2-3 minutes on each side (time depends on the thickness of the fillets), or until golden brown.
- After frying, place the fish on paper towels to soak up the excess oil or place them on a wire rack.
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