2 lb. fresh or frozen perch fillets, thawed
2 eggs
1 c. Hungry Jack mashed potato flakes
1/4 c. grated Parmesan cheese
2 tsp. oregano leaves
Salt & pepper

Rinse fish under cold water; pat dry. In shallow dish, beat eggs. In another shallow dish, combine potato flakes, Parmesan cheese and oregano. Salt and pepper fish; dip in egg. Coat fish with potato flakes and cheese mixture. In large skillet, heat oil. Fry fish until golden brown.