1½ pounds white fish fillets (sole, flounder, snapper or turbot)
1 cup vegetable oil, for frying
In a small bowl, combine sour cream, pickles and seasoning mix, and stir until well blended. Chill covered for 1 hour.
Place the bread crumbs and egg on each of two large plates. Dip the fillets in egg, then lightly coat with the bread crumbs.
Heat the oil in a large deep skillet to a temperature of 350°F. Fry the fillets for about 4 to 5 minutes on each side, or until golden. With a spatula or slotted spoon remove the fillets from the pan to drain on a bed of paper towels. Keep warm until ready to eat; serve with sauce and fresh lemon wedges, if desired.
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.