Jay's Potato-Crusted Fish with Mango Salsa

Total Time:
1 hr 4 min
40 min
24 min

4 minutes

  • 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
  • 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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