Recipe Box: Crispy Fish Fillets

By Brigett Lummel March 4, 2015

Tired of frozen fish sticks on seafood night? Try this recipe instead. It is a quick and tasty option that will have your kids gobbling dinner down like it's candy (not kidding!).

Crispy Fish Fillets

  • 2 eggs
  • 1 cup flour (any kind)
  • 3 Tablespoons of yellow, Dijon, or brown mustard
  • ½ teaspoon garlic salt or your favorite seasonings (to taste)
  • 2 cups instant mashed potato flakes
  • ¼ -½ cup of oil for frying (depends on the size of your pan; you don't want the fillets to be submerged in the oil)
  • 4 (6 oz each) fillets of fish (flounder, tilapia, catfish, or any light fish)

Heat oil in a large heavy skillet over medium-high heat. In a shallow dish (i.e. a glass pie plate), whisk together the eggs, mustard, and salt/seasoning. Place the flour in a second shallow dish and the potato flakes in a third dish. 

Dredge a fish fillet in flour until it is lightly coated on each side, then dip it in the egg mixture. Dredge it one last time into the potato flakes, making sure to completely coat the fish. Place on a clean dish and repeat until all of your fillets are coated. Prep all of the fish before you begin to fry them.

Fry the fish fillets in oil for 2-3 minutes on each side (time depends on the thickness of the fillets), or until golden brown. After frying, place the fish on paper towels to soak up the excess oil or place them on a wire rack.