Monday, April 03, 2006

Potato Fried Fish

1 1/2 lbs. yellow perch, white bass, fresh water drum or other fish fillets
1 tsp. salt
1/4 tsp. pepper
1 egg, beaten
1 T. water
1 c. instant mashed potato flakes
1 (7 to 10 oz.) pkg. dry onion salad dressing or Italian salad dressing mix
Cooking oil

Sprinkle fish fillets with salt and pepper. In a bowl, beat together egg and water. In a separate bowl, combine potato flakes and salad dressing mix. Dip fish into egg mixture and then coat with potato-flake mixture. Heat 1/8 inch oil in a frying pan. Add fish when oil is hot and fry for 4 to 5 minutes on each side over moderate heat until golden brown. Fish is done when it flakes apart easily with a fork. Drain on absorbent paper. Serves 4.

By Dianne C.


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