Jay's Potato Crusted Fish with Mango Salsa

Jay's Potato Crusted Fish with Mango Salsa
My husband Craig made this delicious recipe for dinner tonight. He found it on the Food Network website. We didn't have Bass so we used Mahi Mahi and we also didn't have any mango so we made it without the salsa. It still tasted delicious even without it, but I can't wait to make it again with the Mango Salsa. I know it will really kick up the flavors a bit. Recipe is below. Thanks for stopping by. Happy Cooking!!!

Recipe By : Jay Brooks

FOR THE SALSA
1 ripe mango, diced
1 jalapeno pepper, seeded and minced
1 small red onion, chopped
1 lime, juiced
2 tbsp fresh chopped cilantro, plus more for garnish
kosher salt
2 tbsp extra virgin olive oil

FOR THE FISH
1 cup instant mashed potato flakes
1 lime, zested
1 tsp cayenne pepper
kosher salt and fresh cracked black pepper, to taste
2 large eggs
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.

Recipe Author: Jay Brooks
Web Page: www.foodnetwork.com