INGREDIENTS
For the Salsa:
1 ripe mango, diced
1 jalapeno, seeded and minced
1 small red onion, chopped
Juice of 1 lime
2 TBSP. chopped cilantro
1 tsp. salt
2 TBSP. extra-virgin olive oil
For the Fish:
1 cup instant mashed potatoes
Zest of 1 lime, finely grated
1 tsp. cayenne pepper
Salt and pepper
2 large eggs
1 cup flour
4 skinless striped bass fillets
Vegetable oil, for frying
DIRECTIONS
For the Salsa:
Mix the mango, jalapeno, onion, lime juice, cilantro and 1 tsp. salt in a bowl; fold in the olive oil.
For the Fish:
Mix the potatoes, lime zest, cayenne, 2 tsp. salt and 1/2 tsp. black pepper in a shallow dish. Beat the eggs in another dish. Season the flour with salt and pepper in a third dish.
Dredge each 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 and cook until golden brown and crisp.
Turn fish and cook about 3 more minutes. Top with the salsa and more cilantro.
Serves 4.
