Fill a large skillet with high sides halfway with oil. Heat over medium-high heat until oil reaches 375°F on a deep fry thermometer.
Meanwhile, place flour in a shallow dish; salt and pepper to taste. Place egg, mustard and ½ teaspoon lemon pepper seasoning in a second shallow dish; whisk until well combined. Place potato flakes and remaining 2½ teaspoons lemon pepper seasoning in a third shallow dish.
Pat fish dry with clean paper towels. Dust with flour, dip in egg mixture and coat with potato flakes; carefully place in oil and fry until golden brown and fish is cooked through, turning occasionally (about 3-4 minutes).
Remove from oil with a slotted spoon and drain on paper towels. Keep warm while frying remaining fillets. Serve with lemon wedges and tartar sauce.
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