Potato-Fried Fish

Serves 4

Ingredients:

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)

Directions:

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.