Recipe By Kimber
Rating
Published Jun 8th
Prep 10m Cook 10m Additional - Ready In 20m
Servings 4 servings Calories 390.8

Even people who aren’t sure if they love fish will love these crunchy fillets! Quick and easy!

Recipe Ingredients

  • 1 egg
  • 2 tablespoons prepared yellow mustard
  • ½ teaspoon salt
  • 1 ½ cups instant mashed potato flakes
  • ¼ cup oil for frying
  • 4 (6 ounce) fillets sole

Cooking Directions

  1. 1 In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.
  2. 2 Heat oil in a large heavy skillet over medium-high heat.
  3. 3 Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.
  4. 4 Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.

Nutrition Facts

  • Calories 390.8
  • Carbohydrate 26.2 g
  • Cholesterol 136.8 mg
  • Fat 18.1 g
  • Fiber 1.8 g
  • Protein 30 g
  • Saturated Fat 3.8 g
  • Sodium 655.9 mg
  • Sugar 1.2 g

Chef's Notes

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews

  1. Seriously crunchy fried fish - love it! I've made this twice now with the addition of a flour dusting before frying. The mustard takes fish to a whole new level of yumminess that will please both adults AND kids. A major plus is that by using GF flour to dust the fish, this recipe is - Read more ...
  2. Made this for dinner tonight. No one really liked it. I am giving it 3 stars because I feel like the blame could be on me, as I tried to make it a bit healthier and baked it rather than fry it. It was really bad. Perhaps the secret is in frying it. I plan - Read more ...
  3. Great recipe! I used flounder but recipe still worked great. I agree with everyone who said coat the fish in flour before the egg mixture.
  4. I used orange roughy, Dijon mustard, and Jane's Crazy Mixed Up Salt. I baked it in the oven at 450' and it came out crispy with a very nice flavor.
  5. This was the first time I have made sole fish, it was great, a very mild tasting fish. I used bread crumbs instead of potato flakes(didn't have it), dijon mustard(1 Tbspn) instead of yellow mustard. I also added spices to the bread crumbs - garlic powder and minced dried onions. I will definitely make this - Read more ...
  6. The boyfriend stopped 3 times to say how awesome the coating was. The key is definitely as others have said, to flour the fish first - this way the egg/mixture sticks better and you get a better coating. I could have eaten this without a sauce on the side - the mustard made such a - Read more ...
  7. Even though I seasoned my garlic instant potato flakes quite heavily including the addition of parm cheese this recipe still rates five stars. I floured my tilapia before dipping into the egg mixture which helped the coating to stick. My family flipped over this recipe and my hubby said that the fish was "out of - Read more ...
  8. Good recipe.Hint:if you want coating to stick to fish dredge in flour before you dip into egg mix.
  9. I made this recipe for dinner tonight. I used flour instead of potato flakes, becuase I love the way flour tastes when it fries on the fish. And, it turned out great. It was so good and my husband really liked it too. A previou pst said that the potato flakes caused some problems - - Read more ...
  10. Ussually, I'm so-so on fried fish b/c I've had some that were too bland or too "fried" but this was fantastic! Best fried fish I ever had and I will never make it another way again! I only added a dash of salt to the batter and this was perfect. Not a person in the - Read more ...
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