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LOCATION: Recipes >> Fish >> Fried Fish 03

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Buttery Potato Crusted Fish

1-2 Tbsp Dijon mustard
4 cloves garlic, almost pureed
1/4 tsp. black pepper
1/4 tsp. salt
1 tsp. Creole seasoning
3/4 cup cultured buttermilk
6 fish filets (of choice), about 6 oz ea
1 cup instant mashed potato flakes
2 Tbsp butter or margarine

Add seasonings, garlic and mustard to buttermilk. Dip filets in
the seasoned buttermilk. Roll in potato flakes until thoroughly
coated. Saute them in butter until flaky, crunchy and crispy, serve
with pasta.

Note: These do create a little smoke sometimes, be sure to have
your vent on high, if necessary.

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