Buttery Potato Crusted Fish
 
1 - 2 Tbsp  Dijon mustard
4 clove  garlic, almost pureed
1/4 tsp  Black pepper, 1/4 tsp. Salt, 1 tsp. 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
 
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. 
Enjoy! 
 
 
 
(ID: 80898) Mirror: rec.food.recipes: Sun, Aug 11, 2002


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