Golden Fish Fillets

Instant potato flakes might be the most underrated breading trick in the kitchen. They fry up lighter and crispier than breadcrumbs, with a flavor that actually complements fish instead of competing with it.

The egg wash gets a hit of prepared mustard and salt before dipping. That mustard adds a gentle tang you won’t quite be able to place when eating, but you’d miss it if it weren’t there. Dip, coat in the flakes, and straight into hot oil.

Three to four minutes per side is all it takes. You’re looking for deep golden brown on the outside and flesh that flakes easily with a fork. Sole, flounder, perch, or orange roughy all work here. Thin, mild white fish is what you want.

Kitchen Tips

• Pat the fillets bone dry before dipping. Moisture prevents the egg wash from sticking and the coating slides off in the pan.
• Don’t crowd the skillet. Cook in batches if needed. Overcrowding drops the oil temperature and you get soggy, greasy fish.
• The oil is ready when a pinch of potato flakes sizzles immediately when dropped in.
• Drain on a wire rack set over a sheet pan, not paper towels. The rack keeps the bottom crispy.

Variations

• Add ¼ teaspoon garlic powder and a pinch of cayenne to the potato flakes for a spiced version.
• Use Dijon mustard instead of yellow for a sharper, more complex flavor in the wash.
• Serve with homemade tartar sauce and a wedge of lemon for a classic fish fry plate.