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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.

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Potato-Fried Fish

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