Jay's Potato-Crusted Fish with Mango Salsa

Ingredients

• 1 teaspoon cayenne pepper 
• 2 large eggs 
• 1 cup flour all-purpose
• 2 tablespoons cilantro leaves fresh plus more for garnish chopped
• 1 cup potatoes instant mashed
• 1  jalapeno minced seeded
• 1  juice of lime 
• 4 servings kosher salt 
• 4 servings kosher salt and pepper black freshly ground
• 1  lime zest finely grated
• 1  mangos diced ripe
• 2 tablespoons olive oil extra-virgin
• 1 small onion red chopped
• 24 ounce striped bass fillets skinless
• 4 servings vegetable oil for frying

Equipment

• frying pan

Directions

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