That’s actually a clever shortcut technique—what you’re describing is basically using instant potato flakes as a crusting/breading agent for fish. What likely “happened” after 10 minutes depends on texture and moisture, but here’s what’s going on scientifically in the pan:
What the potato flakes do
Instant mashed potato flakes are:
- Very dry and starch-heavy
- Highly absorbent of surface moisture
- Quick to brown when exposed to oil heat
So when you dredge fish fillets in them and fry:
What you probably saw after 10 minutes
1. Fast browning and crisping
- The flakes absorb moisture from the fish surface
- Then they brown quickly in oil
- Result: a crispy, slightly rustic crust (similar to a thick tempura-style coating, but grainier)
2. Patchy or uneven coating
- Potato flakes don’t bind like flour + egg or breadcrumbs
- So the coating may:
- fall off in spots
- clump in thicker areas
- look “rustic” instead of smooth
3. Moisture pulling from the fish
- The flakes can draw water out early
- If fried too long or too hot, the fish underneath may become:
- slightly drier
- firmer than expected
4. Oil absorption differences
- Potato starch can absorb oil unevenly
- This may make parts crisp while others feel slightly greasy
Why people use this trick anyway
It can actually work well because:
- It gives a fast crunchy crust
- No need for flour + egg wash
- Good for quick pan-frying
How to improve it next time
If you want better results:
- Pat fish very dry first (important)
- Light dusting of flour or egg wash before flakes (helps sticking)
- Don’t press too hard into flakes—light coat works best
- Medium-high heat (not too low, or it turns soggy)
Bottom line
What you did is a known “shortcut breading method,” and the result after 10 minutes is usually a crispy but slightly rustic, uneven crust with fast browning.
If you want, I can help you turn this into a restaurant-style crispy fish coating using potato flakes + 1 extra ingredient for much better adhesion and crunch.
