In a shallow dish, whisk together the egg, mustard, and
salt; set aside. Place the potato flakes in another
shallow dish.
Heat oil in a large heavy skillet over medium-high
heat.
Dip fish fillets in the egg mixture. Dredge the fillets
in the potato flakes, making sure to completely coat
the fish. For extra crispy, dip into egg and potato
flakes again.
Fry fish fillets in oil for 3 to 4 minutes on each
side, or until golden brown.
Originally Submitted
2/16/2016
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