Potato flakes make a golden coating for these fish fillets, which are a breeze to fry on the stovetop. —Sondra Ostheimer, Boscobel, Wisconsin

Ingredients

• 1/3 cup all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon salt

  

• 1/4 teaspoon pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 2 large eggs
• 2-1/4 pounds walleye, perch or pike fillets
• 1-1/2 cups mashed potato flakes
• 1/3 cup vegetable oil
• Tartar sauce and lemon wedges, optional

Directions

1. In a shallow bowl, combine flour, paprika, salt, pepper, onion powder and garlic powder. In another bowl, beat the eggs. Dip both sides of fillets in flour mixture and eggs, then coat with potato flakes.
2. In a large skillet, fry fillets in oil for 5 minutes on each side or until fish flakes easily with a fork. Serve with tartar sauce and lemon if desired.