1 egg
2 tablespoons prepared yellow mustard
1/2 teaspoon salt
mashed potato flakes to coat, about 1 1/2 cups
1 1/2 pounds fish fillets; any thin white fish like flounder, sole, etc.
1/4 cup vegetable oil
Lightly beat the egg, mustard, and salt in a shallow dish. Place the potato flakes in another shallow dish. If the fillets are very large, cut them in half to make them easier to handle. Heat the oil in a large skillet until hot. Dip the fish fillets in the egg mixture then coat in the potato flakes to coat. Fry the fish for 3 to 4 minutes on each side, until it is golden brown and flakes easily with a fork. 4 servings.
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