Flaked Fried Fish
I remember when instant potatoes first came to the market, and how cooks tried to dream up many ways to use this. Flaked Fried Fish is a dish from the 1960s we still enjoy.
1 cup 2% milk
2 cups mashed potato flakes
1 tablespoon garlic powder
1 tablespoon each dried oregano, parsley flakes and minced onion
1/4-teaspoon coarsely ground pepper
4 – 6 boneless freshwater fish fillets, catfish or crappie
Oil for frying
In a shallow bowl, whisk egg and milk. In another shallow bowl, toss potato flakes with garlic powder, oregano, parsley flakes, minced onion, salt and pepper. Remove half the mixture, and reserve (for a second coat of breading). Dip fish in egg mixture, and then in potato mixture, patting to help the coating adhere. Arrange fish in an even layer on a large plate. Cover, and refrigerate fish and remaining egg mixture for 1 hour. Discard remaining used potato mixture. In a deep skillet, heat 1-1/2-inches of oil over medium heat to 350 degrees. For the second coat of breading, dip fish in remaining egg mixture; then in unused potato mixture; pat to coat. Fry fish 4 to 5 minutes on each side or until golden brown and fish flakes easily. Drain on paper towels. Yield: four to six servings.
This cookbook contains some of the most-delicious recipes we’ve tried and tested from the best wild-game and fish chefs all over the nation to answer the question, “What will I do with this meat?” It contains delicious recipes for venison, elk, wild pigs, turkeys, birds, rabbits, squirrels, crabs, shrimp and more than 20 species of freshwater and saltwater fish, as well as helpful information about how to prepare your game or fish for eating.