Jay's Potato-Crusted Fish with Mango Salsa (Food Network Kitchens) |
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Prep Time: 40 Minutes Cook Time: 24 Minutes |
Ready In: 64 Minutes Servings: 4 |
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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 |
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 |
Directions:
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.
3. Photograph by Tina Rupp
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