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Fish- Potato Crusted Fish-Optional Mango Salsa


Light but full of flavor! I did not use the salsa for this particular photo, but the salsa adds a wonderful fresh flavor for those warm summer days! I love this dish! I use this breading on other meats, including fried chicken! Yum

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Rate this recipe 4.5/5 (14 Votes)


  • For the Salsa:
  • Ingredients
  • 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 package of idahoan instant potatoes (any flavor but I prefer white cheese)
  • 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 fillets (any firm meat)
  • Vegetable oil, for frying



Step 1

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 just enough oil to the pan to fry. 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.

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