Recipe courtesy of Jay Brooks

Jay's Potato-Crusted Fish with Mango Salsa

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  • Level: Easy
  • Total: 1 hr 4 min
  • Prep: 40 min
  • Cook: 24 min
  • Yield: 4 minutes
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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


  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.
  2. 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.
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