Potato-Crusted Fish with Mango Salsa

Potato-Crusted Fish with Mango Salsa

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • For the Salsa:

  • 1

    ripe mango, diced

  • 1

    jalapeno pepper, seeded and minced

  • 1

    small red onion, chopped

  • Juice of 1 lime

  • 2

    tablespoons chopped fresh cilantro, plus more for garnish

  • Kosher salt

  • 2

    tablespoons extra-virgin olive oil

  • For the Fish:

  • 1

    cup instant mashed potatoes

  • Finely grated zest of 1 lime

  • 1

    teaspoon cayenne pepper

  • Kosher salt and freshly ground black pepper

  • 2

    large eggs

  • 1

    cup all-purpose flour

  • 4

    6-ounce skinless striped bass fillets

  • Vegetable oil, for frying

Directions

Make the salsa: Mix the mango, jalapeno, onion, lime juice, cilantro and 1 teaspoon salt in a bowl; fold in the olive oil. Prepare the fish: Mix the instant potatoes, lime zest, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper in a shallow dish. Beat the eggs in another dish. Season the flour with salt and black pepper in a third dish. Dredge each fish fillet in the seasoned flour, dip in the eggs, then coat completely with the potato mixture. Place a large nonstick skillet over medium-high heat. Add about 1/2 inch of vegetable oil. When the oil is hot, place the fish curved-side down in the pan; cook until golden brown and crisp, 3 to 4 minutes. Turn and cook until golden on the other side, about 3 more minutes. Top with the salsa and more cilantro.


Nutrition

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