Jay's Potato-Crusted Fish with Mango Salsa

• 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

mango, pepper, red onion, lime, fresh cilantro, kosher salt, extravirgin olive oil, instant mashed potatoes, lime, cayenne pepper, kosher salt, eggs, flour, bass fillets, vegetable oil

Taken from www.foodnetwork.com/recipes/food-network-kitchens/jays-potato-crusted-fish-with-mango-salsa-recipe.html (may not work)