JAY'S POTATO-CRUSTED FISH WITH MANGO SALSA

Jay's Potato-Crusted Fish with Mango Salsa image

Provided by Food Network

Time 1h4m

Yield 4 minutes

Number Of Ingredients 15

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
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

Steps:

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.