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Catch 'em & Cook 'em: Potato Crusted Fish with Mango Salsa

November 29, 2018
By Capt. Dick May , Pine Island Eagle



1 ripe mango diced

1 jalapeno pepper seeded and minced

1 small red onion chopped

Juice of 1 lime

2 Tbsp chopped fresh cilantro + more for garnish

Kosher salt

2 Tbsp olive oil


1 C instant mashed potatoes

Finely grated zest of 1 lime

1 tsp cayenne pepper

Kosher salt and freshly ground black pepper

2 Lg eggs

1 C flour

4 (6 oz) skinless fillets

Vegetable oil for frying

How to:

1. To make the salsa: Mix the mango, jalapeno, onion, lime juice, cilantro and 1 tsp of salt in a bowl. Fold in the olive oil.

2. Prepare the fish: Mix the instant potatoes, lime zest, cayenne, 2 tsp salt and 1/2 tsp 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 fillet in the seasoned flour, dip in the eggs, then coat completely in the potato mixture.

6. Place in a large nonstick skillet over medium heat. Add about inch of vegetable oil.

7. When the oil is hot, place the fish, curved side down in the pan and cook until golden brown and crisp 3-4 minutes.

8. Turn and cook until golden on the other side about 3 minutes more.

9.Top with salsa and more chopped cilantro.

Capt. Dick May was a former long-time island fishing guide and cookbook author.



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