Fried fish in potato breading with mango salsa

Ingredients:

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

Preparation:

1. Prepare the salsaIn a bowl, combine mango, jalapeño, onion, lime juice, cilantro, and 1 teaspoon salt; stir in olive oil.
2. 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.
3. 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.