1 egg
2 tablespoons prepared mustard
1/2 teaspoon salt
instant potato flakes to coat
1-1/2 to 2 lbs white fleshed fish fillets (sole, flounder, perch, orange roughy)
vegetable oil

Lightly beat together the egg, mustard, and salt in a shallow dish. Put the potato flakes in another shallow dish. Dip the fish fillets in the egg mixture; the roll in potato flakes to coat.

Heat oil in a large skillet.

Fry fish for 3-4 minutes on each side, until it is golden brown and flakes easily with a fork.

Serving Size: 4