Light, crispy, ethereal coating. The flour pre-dip is a must to ensure solid adhesion. I detest mustard, but had to use it out of the curiosity factor, and although the beaten eggs smelled strongly of it, it's not discernible in the cooked product. Used swai fillets, but this recipe would translate out well on any fish that you fry. No trace of oiliness, and the potato flakes cook up with the promised crispness, the taste a fitting backdrop for the mild flavor of the fish. If you like seasoning in your breading, adding it to the dredging flour will maximize its even application to the fish, as if it's added to the potato flakes, it will promptly sink to the bottom of the flakes, usually out of reach of the breading surface. If you want to kick up the heat, adding a dash or two of hot sauce to the beaten eggs will work. Will try this on thin chicken breast cutlets, as well. All in all, a delightful surprise! Edited to add: I just tried this on chicken breast thin cutlets, and it was just as good! Same lovely crunch. Only caveat if you use this on chicken is to be sure your cutlets are very thin. I don't recommend trying this on whole breast halves, as by the time the meat is cooked through, the delicate potato flakes will be incinerated. With the cutlets, I added several dashes of sage, thyme, marjoram and pepper to the initial dredging flour. Makes superb sandwiches with a dab of mayo, some lettuce and sliced tomatoes, or as a base for chicken Parmesan. Superb!
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Light, crispy, ethereal coating. The flour pre-dip is a must to ensure solid adhesion. I...