Chef Paul Wernsdorfer
Fisherman's Inn, Grasonville, Maryland

(Serves 4 to 6)

2 pounds fillets, skinned rockfish
½ cup white wheat flour
½ cup beaten eggs
1 cup potato flakes - potato buds
¼ cup butter or vegetable oil
salt - as needed
pepper - as needed

Cut the fillets into 3 or 4 ounce pieces. Season the fillets with salt and pepper. Dip each fillet into the flour, then into the egg then into the potato flakes. Heat oil in a skillet on medium heat; place the coated fillets into the hot oil carefully. Fry until golden brown, then cook on the other side until done. Fish should give slightly when pushed with a finger. Serve immediately, garnish with lemon wedge.