1 lb. Orange Roughy (or any fish fillets)
1 1/2 Egg Beaters
1 c. Potato Buds
Oil (non-cholesterol)

Heat 3-4 tablespoons oil in electric skillet. Salt, then dredge fish in egg mixture. Pour Potato Buds into flat plate and roll fish in it. Add fish to heated oil; slightly brown on each side (approximately 2 minutes each side). Turn heat down for approximately 3-4 minutes, depending on thickness of fillets. Lemon juice may be sprinkled on fish during cooking.