Buttery Potato Crusted Fish
Ingredients
- 1-2 Tbsp Dijon mustard
- 4 cloves garlic, almost pureed
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 teaspoon Creole seasoning
- 3/4 cup cultured buttermilk
- 6 fish filets (of choice), about 6 oz ea
- 1 cup instant mashed potato flakes
- 2 Tbsp butter or margarine
Instructions
Add seasonings, garlic and mustard to buttermilk. Dip filets in the seasoned buttermilk. Roll in potato flakes until thoroughly coated. Saute them in butter until flaky, crunchy and crispy, serve with pasta. Note: These do create a little smoke sometimes, be sure to have your vent on high, if necessary.
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