Tator Crisp Fried Fish
One of my childhood memories are going my Grandmother cleaning me up, and sending me with my Grandfather to go fishing. I never came home clean, and surprisingly I wouldn’t scare all of the fish away playing in the lake. This is one of my grandmother Eynard’s fish recipes.
2 lb. fresh or frozen perch fillets, thawed
2 eggs
1 C. instant mashed potatoes flakes
1/4 C. grated parmesan cheese
2 tsp. oregano leaves
1/2 C. oil
salt and pepper
2 eggs
1 C. instant mashed potatoes flakes
1/4 C. grated parmesan cheese
2 tsp. oregano leaves
1/2 C. oil
salt and pepper
Rinse fish fillets under cold water; pat dry. In shallow dish, beat eggs. In another dish shallow dish combine potato flakes, Parmesan cheese, and oregano flakes. Dip fish fillets in egg, coat fish with potato flake mixture. In a large skillet heat oil over medium for 1 to 2 minutes. Fry fish in skillet until crust is golden brown and fish flakes easily with a fork, about 3 to 5 minutes on each side. Season to taste.
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 