Nutrition Facts Per Serving

Serving Size: 1 of 4 servings
Calories: 307
Total Fat: 23 g
Saturated Fat: 2 g
Carbohydrates: 15 g
Dietary Fiber: 1 g
Sugar: 4 g
Protein: 11 g
Cholesterol: 65 mg
Sodium: 332 mg

Time

Total Time: 1 hour 4 minutes
Prep Time: 40 minutes
Cook Time: 24 minutes

Ingredients

For the Mango Salsa:

1 ripe mango, diced
1 jalapeo pepper, seeds removed and minced
1 small red onion, chopped
Juice of 1 lime
2 tablespoons freshly chopped cilantro, plus more to garnish
Kosher salt
2 tablespoons extra-virgin olive oil

For the Potato-Crusted Fish:

1 cup instant mashed potatoes
Finely grated zest from 1 lime
1 teaspoon cayenne pepper
Kosher salt and ground black pepper
2 large eggs
1 cup all-purpose flour
Four 6-ounce striped bass fillets, skinless
Vegetable oil for frying

Instructions

Prepare the salsa: In a mixing bowl, combine the diced mango, minced jalapeo, chopped red onion, lime juice, 2 tablespoons cilantro, and 1 teaspoon kosher salt. Gently stir in the olive oil. This vibrant salsa bursts with tropical sweetness and spicy kickperfect to elevate your fish![1]
Prep the fish: In a shallow bowl, mix the instant mashed potatoes, lime zest, cayenne, 2 teaspoons salt, and 1/2 teaspoon black pepper. Lightly beat the eggs in a second bowl. Season the flour with a pinch of salt and pepper in a third dish. Dredge each fillet in flour, then eggs, then potato mixture for a shatteringly crisp crust that locks in juicy flavor.
Fry to perfection: Heat a large nonstick skillet over medium-high and add vegetable oil to 1/2-inch depth. When hot, add fish curved side down. Fry until crispy and golden, about 3-4 minutes per side, until cooked through. Drain on a plate, then crown with mango salsa and fresh cilantro. Dive into this crowd-pleasing dishcrispy, zesty, and irresistibly fresh![4]