Delicious Crispy Fish Fillets
"Any meaty fish fillet may be used for this, we like tilapia, pickeral or basa, since your fingers get slightly messy during the coating process I recommend that you have all of your fish filets coated and ready on a plate before starting to fry --- this is very good!"
- Ready In:
- 21mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 large egg (or use 2 small eggs)
- 1 1⁄2 tablespoons Dijon mustard (can use prepared yellow mustard)
- 1⁄2 teaspoon seasoning salt
- 1⁄2 teaspoon garlic powder (if you are a garlic-lover then use 1 teaspoon)
- 1⁄3 cup flour (more if needed)
- 1 1⁄2 cups instant potato flakes
- 4 boneless fish fillets
- lemon pepper (to taste) (optional)
- 1⁄4 - 1⁄3 cup oil (for frying)
directions
- Place the flour in a shallow bowl.
- In a shallow bowl or dish mix vigorously the egg with mustard, seasoned salt and garlic powder.
- Place the potato flakes in another shallow bowl (you will have 3 bowls).
- Dredge the fish firstly in the flour, then into the egg mixture, then lastly coat in the potato flakes (pressing down with fingers to adhere the potato flakes to the fish).
- Heat oil in a large skillet over medium-high heat.
- Fry the fish about 3-4 minutes per side or until golden brown.
- Just before the fish is finished frying sprinkle with lemon pepper if desired.
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Reviews
-
This is really good! The mustard and the lemon pepper is what makes this fish taste soo good. I used cod and it was excellent. I don't have potato flakes and so I used regular breadcrumbs. Mine is a little burn but that did not affect the flavor at all. I encourage everyone to try this fish recipe. Thank you kitten for sharing this deelicious fish recipe. -
I used tilapia for this, and it was outstanding! I never would have thought of adding mustard and seasonings to the egg. It's messy, but definitely worth it! Thanks, Kitten! -
Wow! This one's a keeper! There wasn't one filet left! Thank you AGAIN for another fabulous recipe! xo LA :-) -
This was very good - crisp and flavorful. I think next time I'll only use 1 cup of potato flakes (but I guess it depends on the size of the fillets). Also, I had to increase cooking time to 6 minutes per side. A definite winner. Thanks for the posting! -
What words can discribe this fantastic fish recipe? great, fantastic, delicious, over the top just don't do it justice.. dh ate 3 pieces, recipe made 5.. all gone.. beautiful golden brown, flakey , melt in your mouth. I've never used mustard in the egg before, however; I will from now on. This is the only way to fry fish. Kitten you constantly have such mouth watering recipes? thanks for posting them.
