Tom Kreifels
Pollock Fillets
Eggs, beaten
1 box Betty Crocker Potato Buds
3/4 C. Canadian Steak Seasoning
Combine potato buds and seasoning. Dip fillets in eggs, and then in seasoning. Deep-fry at 350 for 3 minutes or until golden brown.
Note: This recipe is large due to use in a local Catholic Church’s fish fry.
This is the hands down the best fried fish I have ever had. Better break it down, though, unless you’re feeding a large group.