| | Directions |
- Cut fish into 1-inch wide strips.
- In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.
- In a large skillet, heat the oil over medium-high heat.
- Dip the fish in the egg mixture; then dredge in the potato flakes, pressing to completely coat the fish.
- Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
|  | | Ingredients | | - | | 4 orange roughy filets |
| - | | 1 egg |
| - | | 2 tablespoons yellow mustard |
| - | | 1/2 teaspoon salt |
| - | | 1 1/2 cups instant mashed potato flakes |
| - | | 1/4 cup vegetable oil |
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