Instructions: Pour oil to a depth of 4 inches into a large Dutch oven, and heat to 375 degrees. Fry potato strips, in 4 batches, 2 to 3 minutes or until golden. Drain on paper towels, and sprinkle with 1 teaspoon salt. Keep warm.

Sprinkle fish evenly with remaining 1/4 teaspoon salt and pepper. Combine cornmeal and instant potato flakes. Dip fish in melted butter, and dredge in cornmeal mixture.

Heat oil in Dutch oven to 400 degrees add fish, and fry, 2 fillets at a time, 2 to 3 minutes or until fillets float. Drain on paper towels; serve with chips.

This recipe yields 4 servings.

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