• 4servings
  • 16minutes
  • 180calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B12, H, C, E
MineralsZinc, Copper, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb salmon, swordfish or arctic char fillets,

  2. 3/4 inch thick

  3. 1 egg white, slightly beaten

  4. 2 tablespoons water

  5. 1/3 cup Betty Crocker® Potato Buds® mashed potatoes (dry)

  6. 2 teaspoons cornstarch

  7. 1 teaspoon paprika

  8. 1 teaspoon lemon pepper seasoning

  9. 1 teaspoon olive or vegetable oil

Instructions Jump to Ingredients ↑

  1. Remove and discard skin from fish. Cut fish into 4 serving pieces. Mix egg white and water with fork. Mix dry potatoes, cornstarch, paprika and lemon-pepper seasoning. Dip just the top sides of fish into egg white mixture, then press into potato mixture.

  2. In 12-inch nonstick skillet, heat oil over high heat. Cook fish, potato sides down, in oil 3 minutes. Carefully turn fish, using wide slotted spatula. Reduce heat to medium. Cook about 3 minutes longer or until fish flakes easily with fork.


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