Fried fish in potato breading with mango salsa
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This quick-to-prepare dish will captivate with its exotic appearance and amazing flavor. Crispy breaded white fish is served with a Caribbean-style salsa. Instant mashed potatoes are an excellent breading base for the snapper. The fish pieces are dredged in flour, then dipped in beaten egg and coated with a mixture of potato flakes, lime zest, and cayenne pepper. After frying in oil, the flakes on the surface become very crispy. Serve the fish with a refreshing, juicy salsa made with sweet mango, fiery jalapeño, invigorating lime, and spicy cilantro—a perfect combination for those seeking new flavor combinations.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Fish
- 4 skinless striped bass fillets (170g each)
- 1 cup instant mashed potatoes
- Finely grated zest of 1 lime
- 1 teaspoon cayenne pepper
- 2 large eggs
- 1 cup flour
- Vegetable oil, for frying
Salsa
- 1 ripe mango, diced
- 1 jalapeño, seeded and finely chopped
- 1 small red onion, finely chopped
- Juice of 1 lime
- 2 tbsp chopped fresh cilantro + extra for serving
- 2 tablespoons extra-virgin olive oil
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Recipes with similar ingredients: sea bass, salsa sauce, mango, jalapeno pepper, ground cayenne pepper, lime juice, cilantro
Cooking the dish according to the recipe:
- Prepare the salsaIn a bowl, combine mango, jalapeño, onion, lime juice, cilantro, and 1 teaspoon salt; stir in olive oil.
- Prepare the fishIn a shallow bowl, combine the dry instant potatoes, lime zest, cayenne pepper, 2 teaspoons salt, and 1/2 teaspoon black pepper. In another bowl, beat the eggs. In a third bowl, combine the flour with salt and black pepper to taste. Dredge each fish fillet in the salted flour, dip it in the eggs, and then coat it completely in the potato mixture.
- Place a large nonstick skillet over medium-high heat. Add about 1 cm of vegetable oil. When the oil is hot, place the fish in the skillet, curved side down, and cook until golden brown and crispy, 3-4 minutes. Flip and cook until golden brown on the other side, about 3 more minutes. Serve with salsa and garnish with additional cilantro.
Author of the recipe - Jay Brooks
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