Instructions: Combine flour and seasonings in a shallow bowl. 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 inch of oil in a large skillet. Fry fillets a couple minutes per side, until golden-brown, and drain on paper towel covered plate. Serve with lemon wedges or tartar sauce.

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