Jay's Potato-Crusted Fish with Mango Salsa Recipe

Name: Jay's Potato-Crusted Fish with Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Make the salsa: Mix the mango, jalapeno, onion, lime juice, cilantro and 1 teaspoon salt in a bowl; fold in the olive oil.
2
Prepare the fish: Mix the instant potatoes, lime zest, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper in a shallow dish.
3
Beat the eggs in another dish.
4
Season the flour with salt and black pepper in a third dish.
5
Dredge each fish fillet in the seasoned flour, dip in the eggs, then coat completely with the potato mixture.
6
Place a large nonstick skillet over medium-high heat.
7
Add about 1/2 inch of vegetable oil.
8
When the oil is hot, place the fish curved-side down in the pan; cook until golden brown and crisp, 3 to 4 minutes.
9
Turn and cook until golden on the other side, about 3 more minutes.
10
Top with the salsa and more cilantro.
11
Photograph by Tina Rupp

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 ripe mango, diced, 1 jalapeno pepper, seeded and minced, 1 small red onion, chopped, Juice of 1 lime, and more.

Yes, Jay's Potato-Crusted Fish with Mango Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Jay's Potato-Crusted Fish with Mango Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions