Methods/steps

Place flour on a shallow plate. Set aside. In a shallow bowl, mix buttermilk, honey mustard and egg. Set aside. On a separate plate, mix together the potato flakes, paprika, salt and pepper.

Dip tilapia in flour, then buttermilk mixture, then potato flakes. Let rest in the refrigerator about 1 hour. This will help the coating stay on when you fry the fish.

In a large skillet, over medium-high heat, melt butter in olive oil. Sauté fillets for 3 minutes per side or until golden brown and fish flakes easily with a fork. Serve with homemade tartar sauce (3 parts mayonnaise to 1 part sweet pickle relish; add a dash of hot pepper sauce).