Preheat oven to 350F/180C.
Cut fish fillets into 1-inch wide strips.
In a bowl combine flour with half of the salt and pepper and place in a shallow dish.
Beat eggs and place in a shallow dish.
Combine potato flakes and remaining salt and place in a shallow dish.
Dredge fish in seasoned flour and shake off excess; dip into eggs; press into potato flakes.
Line a baking sheet with foil and brush with melted butter. Place fish on baking sheet; turn fish and brush with butter. Bake in oven for 8 – 10 minutes, or until golden on bottom; turn and continue to bake for 8-10 minutes, or until fish flakes easily and is golden brown. Serve with tartar sauce and lemon wedges.
In a bowl combine mayonnaise, mustard, dill pickle, parsley, shallots, capers, lemon rind and juice, salt and pepper, until smooth. Serve with fish fingers.
Makes: 1/2 cup (125mL)