Jay's Potato-Crusted Fish with Mango Salsa
Recipe GLPRffac46867308cf
Golden-crusted striped bass fillets with a delicate potato crust, topped with a vibrant fresh mango salsa. This dish combines the crispy texture of fried fish with bright, tropical flavors of mango, jalapeño, lime, and cilantro for a memorable main course.
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Ingredients
1 ripe mango, diced
1 jalapeño pepper, seeded and minced
1 small red onion, chopped
Juice of 1 lime
2 tablespoons fresh cilantro, chopped, plus more for garnish
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt (for salsa)
1 cup instant mashed potatoes
Finely grated zest of 1 lime
1 teaspoon cayenne pepper
2 teaspoons kosher salt (for coating)
1/2 teaspoon freshly ground black pepper
2 large eggs
1 cup all-purpose flour
4 6-ounce skinless striped bass fillets
Vegetable oil for frying (approximately 1/2 inch deep)
Directions
Prepare the mango salsa: Combine the diced mango, minced jalapeño, chopped red onion, cilantro, and 1 teaspoon of salt in a small bowl. Gently fold in the extra-virgin olive oil until everything is evenly coated. Set aside.
Set up the coating station: In one shallow dish, combine the instant mashed potatoes with the lime zest, cayenne pepper, 2 teaspoons salt, and black pepper. In a second shallow dish, beat the 2 eggs until well combined. In a third shallow dish, season the all-purpose flour with salt and black pepper to taste.
Coat the fish fillets: Working with one fillet at a time, dredge it thoroughly in the seasoned flour, shaking off any excess. Dip the floured fillet into the beaten eggs, then immediately coat it completely with the seasoned potato mixture, pressing gently so the coating adheres well. Place on a clean plate and repeat with the remaining fillets.
Heat the oil: Pour vegetable oil into a large nonstick skillet to a depth of about 1/2 inch. Place over medium-high heat and allow the oil to reach 350°F (a drop of flour should sizzle immediately when added).
Fry the fish: Carefully place the coated fish fillets into the hot oil curved-side down. Fry for 3 to 4 minutes until the crust is golden brown and crispy. Flip each fillet and continue cooking for another 3 minutes until the second side is equally golden and the fish is cooked through to an internal temperature of 160°F. Transfer to a paper towel-lined plate.
Serve: Arrange the crispy fish on plates and top each fillet generously with the fresh mango salsa. Garnish with additional fresh cilantro and serve immediately while the fish is still warm and crispy.
