Directions:
Preheat oven to 450°F. Slice potatoes paper thin and trim into uniform pieces. Place on paper towels to absorb moisture. Combine water and egg with a whisk; set aside. Dredge fish fillets lightly with House-Autry Seafood Breader; brush tops with egg wash. Press potato slices onto tops of each fish fillet, arranging them like scales. Heat oil in large sauté pan. Add fish, potato-side down, and sauté until lightly browned. Flip fish and place pan in oven; cook 3-5 minutes longer, or until cooked through. Salt and pepper to taste.
