Golden Fish Fillets
Yield
4 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 2 | tablespoons |
prepared mustard
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
potatoes, instant
flakes to coat |
* |
| 1 ½ | pounds |
fish
white fleshed, (sole, flounder, perch, orange roughy) |
|
| 1 | x |
vegetable oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
prepared mustard
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
potatoes, instant
flakes to coat |
* |
| 680.4 | g |
fish
white fleshed, (sole, flounder, perch, orange roughy) |
|
| 1 | x |
vegetable oil
|
*
|
Directions
Lightly beat together the egg, mustard, and salt in a shallow dish.
Put the potato flakes in another shallow dish.
Dip the fish fillets in the egg mixture; the roll in potato flakes to coat.
Heat oil in a large skillet.
Fry fish for 3 to 4 minutes on each side, until it is golden brown and flakes easily with a fork.
