Potato Crusted Fish

1 cup Instant Mashed Potatoes
Zest of 1 lime
2 large eggs
1 cup flour (I used gluten-free featherlite flour that Jacque recommended to me once)
8 tilapia fillets
vegetable oil

Season the flour with salt and black pepper in a shallow dish.

Beat the eggs in another dish.

Mix the instant potatoes, lime zest, 2 t. salt and 1/2 t. black pepper in a third dish.

Dredge each fish fillet in the seasoned flour, dip in the eggs, then coat with potato mixture.

Place a large nonstick skillet over medium-high heat. Add about 1/2 inch of vegetable oil. When the oil is hot, place the fish in the pan; cook until golden brown and crisp – about 3 minutes. Turn and cook until golden on the other side – 3 more minutes.

Add more oil as needed, let it come to temperature before adding more fish.