
CRISPY LEMON PEPPER FISH



INGREDIENTS
- - pure vegetable oil (for frying)
- 1/4 cup all-purpose flour
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon & pepper seasoning divided
- 2 cups instant mashed potatoes flakes
- 1 1/2 pounds mild white fish fillets [cod, orange roughy, haddock]
- - lemon wedges
- - tartar sauce
DIRECTIONS
Fill a large skillet with high sides halfway with oil. Heat over medium-high heat until oil reaches 375°F on a deep fry thermometer.
Meanwhile, place flour in a shallow dish; salt and pepper to taste. Place egg, mustard and ½ teaspoon lemon pepper seasoning in a second shallow dish; whisk until well combined. Place potato flakes and remaining 2½ teaspoons lemon pepper seasoning in a third shallow dish.
Pat fish dry with clean paper towels. Dust with flour, dip in egg mixture and coat with potato flakes; carefully place in oil and fry until golden brown and fish is cooked through, turning occasionally (about 3-4 minutes).
Remove from oil with a slotted spoon and drain on paper towels. Keep warm while frying remaining fillets. Serve with lemon wedges and tartar sauce.