Potato Fried Bass


½ cup flour
½ cup instant potato flakes/buds
½ tsp. garlic salt
½ tsp. onion powder
½ cup Parmesan cheese
2 eggs, beaten with 3 Tbls. cold water
1½ lbs. fillet, bass or your favorite fish
Cooking oil


Mix the flour, instant potato, garlic salt, onion powder and Parmesan cheese in a bowl. Beat the eggs and water and put in a separate bowl. Heat about ¼-inch of cooking oil in a large frying pan. Dip the fillets in the egg mixture then roll in flour mix to coat lightly and fry in hot oil. Cooking time will vary with the thickness of the fillets. Turn when the frying side becomes golden brown. Test to see when fish flakes easily with a fork to be sure it is finished. This is a very crispy, light batter. Serve with tarter sauce or a picante sauce.

Submitted by  Anna Fuqua

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