1 lb. fresh or frozen perch fillets, thawed
1 egg
1/2 c. Hungry Jack mashed potato flakes
2 tbsp. grated Parmesan cheese
1 tsp. oregano leaves
1/4 c. oil
Salt and pepper to taste

Rinse fish fillets under cold water; pat dry. In shallow dish, beat egg. In another shallow dish, combine potato flakes, Parmesan cheese and oregano. Dip fish fillets in egg. Coat fish with potato flakes mixtures. In large skillet, heat oil over medium heat for 1 to 2 minutes. Fry fish in skillet under crust is golden brown and fish flakes easily with fork, about 3 to 5 minutes on each side. (If fish sticks to pan during frying, add more oil). Season to taste. 4 servings.