Recipe courtesy of Jay Brooks
Jay's Potato-Crusted Fish with Mango Salsa
Total:
1 hr 4 min
Active:
40 min
Yield:
4 minutes
Level:
Easy
Total:
1 hr 4 min
Active:
40 min
Yield:
4 minutes
Level:
Easy

Ingredients

For the Salsa:
For the Fish:

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.

Photograph by Tina Rupp

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