Instant Mashed Potato Fish Tacos are a must try! Using instant mashed potatoes as a breading for fish tacos, then fried to come out for a super crispy on the outside, tender and flakey on the inside!
Preheat a pan with oil to 375F. Cut up about one and a half pounds of your favorite white fish into taco sized portions.
Dredge your fish in the first plate of fresh-dried potatoes, then dip the “breaded” fish in the egg wash, then in the taco seasoned fresh-dried potatoes. Repeat until all of your fish is covered.
In a pan with about 2 cups of vegetable oil heated on medium heat (about 375 F),fry each filet of fish until golden brown, about 5 minutes. Place on a wire rack to cool.
To make a slaw, thinly slice a head of cabbage and add to a large bowl. Add in the juice of 2 lime, 1 tbsp. of mayo, a handful of chopped cilantro and a pinch of salt.