• 1/2 cup flour
  
• 1 tsp paprika
  
• 1/2 tsp salt
  
• 1/4 tsp pepper
  
• garlic powder
  
• parsley
  
• 1 cup instant potato flakes
  
• oil for frying
  
• eggs for dipping
  

Put potato flakes on a plate. Dredge filets in the flour mixture, then dip in eggs, then roll in potato flakes.

Heat about 1/2 inchof oil in a large skillit. Fry fillets a couple of minutes per side, until golden brown, and drain on a paper towell covered plate.Serve with lemon wedge and tartar sauce