Eat Wisconsin Fish is sponsored by Wisconsin Sea Grant at the University of Wisconsin-Madison. Wisconsin Sea Grant supports scientific research, education and outreach to foster the wise use, conservation and sustainable development of Great Lakes and coastal resources.

Please visit, follow us on social media and become part of the sustainability conversation.

Potato-Fried Fish

Eat Wisconsin Fish / Potato-Fried Fish

Serves 4


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 instant mashed potatoes
1 pkg. (7/10 oz.) dry onion or Italian salad dressing mix
Cooking 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 salad dressing 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.