Potato Wrapped Sea Bass

4 Sea Bass fillets 

2 large baking potatoes

1/2 cup (for frying) vegetable oil

1/4 teaspoon

white pepper

1/4 teaspoon sea salt

Peel the potatoes and cut in half lengthwise exposing their widest area.  Using a mandolin on it's thinnest setting, cut paper thin sheets of the potatoes.  Season the bass fillets with salt and pepper and wrap in the potato  sheets.  Heat the oil in a sauté pan to 375 degrees.  Carefully place the wrapped fillets into the oil and cook on both sides until the potato just crisps.  Be careful not to overcook.  Remove the fillets from the oil and drain on a paper towel.  Serve with a lemon  wedge and garnish with parsley.