OT: Potato Crusted Rockfish

[Steve]

The following recipe is from Chef Paul Wernsdorfer of the Fisherman's Inn.

Potato Crusted Rockfish

2 pounds skinned rockfish fillets

1/2 cup white wheat flour

1/2 cup beaten eggs

1 cup potato flakes or potato buds

1/4 cup butter or vegetable oil

Salt and pepper as needed

Cut the fillets into 3 or 4 ounce pieces. Season with salt and pepper. Dip each fillet into the flour, then into the egg then into the potato flakes. Heat oil in a skillet on medium heat and place the coated fillets into the hot oil. Fry until golden brown, then cook on the other side until done. Fish should give slightly when pushed with a finger. Garnish with lemon wedge and serve immediately.