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Potato-Fried Fish

Eat Wisconsin Fish / Potato-Fried Fish



1 ½ lbs. freshwater drum, white bass, yellow perch, or other fish fillets, fresh or frozen
1 t salt
¼ t black pepper
1 egg, beaten
1 T water
1 C potato flakes (look for gluten-free varieties; instant mashed potatoes will work, too)
1 pkg. (7/10 oz.) dry onion or Italian salad dressing mix (see DIY mixes below)
Cooking oil (Olive oil)


Sprinkle thawed fish fillets with salt and pepper. In a bowl beat together egg and water. In a separate bowl, combine potato flakes and a herb mix. Dip fish into egg mixture and then coat with potato flake mixture. Heat 1/8” oil in a frying pan. Add fish when oil is hot, and fry for 4-5 minutes on each side over moderate heat until golden brown. Fish is done when it flakes apart easily when tested with a fork. Drain on absorbent paper.

DIY Onion-Herb Mix

  • ⅛ teaspoon ground black pepper
  • ½ teaspoon onion powder
  • ⅛ teaspoon celery seed
  • ¼ teaspoon dried parsley flakes
  • ¼ cup dried onion flakes
  • 2 tablespoons beef bouillon granules (sodium-free)
  • ⅛ teaspoon paprika


DIY Italian Herb Mix

  • 1 teaspoon ground black pepper
  • 1 tablespoon onion powder
  • ¼ teaspoon celery seed
  • 1 tablespoon dried parsley flakes
  • 2 tablespoons dried oregano
  • 1 tablespoon garlic powder
  • 2 teaspoons salt
  • 1 teaspoon dried basil
  • ¼ teaspoon dried thyme
  • ½ teaspoon red pepper flakes


Store unused mix in an airtight container.