Buttery Potato Crusted Fish

• 1 -2 tablespoon Dijon mustard
• 4 cloves garlic, almost pureed
• 14 teaspoon black pepper
• 14 teaspoon salt
• 1 teaspoon creole seasoning
• 34 cup buttermilk
• 6 fish fillets (of choice -- about 6 oz. each)
• 1 cup instant potato flakes
• 2 tablespoons butter or 2 tablespoons margarine

1. Add seasonings, garlic and mustard to buttermilk.
2. Dip filets in the seasoned buttermilk.
3. Roll in potato flakes until thoroughly coated.
4. Saute them in butter until flaky, crunchy and crispy, serve with pasta.
5. Note: These do create a little smoke sometimes, be sure to have your vent on high, if necessary.

mustard, garlic, black pepper, salt, creole seasoning, buttermilk, fish, butter

Taken from www.food.com/recipe/buttery-potato-crusted-fish-8990 (may not work)