Enjoy these golden crispy fish fillets, enhanced with a flavorful twist for a delightful meal.
Prepare the coating by placing the flour in one shallow bowl, the egg whisked with Dijon mustard, seasoning salt, and garlic powder in another, and the potato flakes in a third.
Organize your coating stations in a line for a smoother process.
Dredge each fish fillet first in the flour, then in the egg mixture, and finally in the potato flakes, pressing gently to adhere.
Ensure an even coating by shaking off excess flour and pressing the potato flakes firmly.
Heat oil in a large skillet over medium-high heat until shimmering.
Use enough oil to cover the bottom of the skillet for even frying.
Fry the coated fish fillets for 3-4 minutes on each side until golden brown and crispy.
Avoid overcrowding the skillet to maintain the oil temperature.
Remove the fish from the skillet and place on paper towels to drain excess oil. Sprinkle with lemon pepper while still hot.
Serve immediately for the best texture and flavor.
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