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Nine Days of Dairy – Recipe 3 – Potato Crusted Tilapia with Mango Salsa

July 13, 2010
Ok, you caught me.  Maybe it’s my Texan roots, but I just LOVE anything and everything Mexican.  We joke that every night is Mexican night in our house.

Every day I walk by those excellent NY fruit stands. We don’t ask questions about where the fruit comes from or why it is so cheap, but it’s always perfectly ripe (or will be in a day), delicious, and less than the average grocery store. They always have gorgeous mangos, so before we went to the Bahamas, I made this delicious dish to get is in the tropical mood.  It’s perfect for during the Nine Days.

Usually I try to avoid frying our dinner food, but I made an exception for this light and fluffy breading. Using the instant potatoes instead of bread crumbs gives the fish a crispy but billowy texture that is amazing, especially with the sweet and summery mango salsa (which, by the way would be equally delicious with a strawberry salsa).

Salsa Ingredients:

1 ripe mango – diced into small cubes
1/2 jalapeno (add more or less depending on how spicy you like it)
1 small red onion chopped super small
Juice of 1 lime
2 tablespoons chopped cilantro
1 teaspoon salt
1 teaspoon olive oil

Mix them all together and refrigerate so all the yummy flavors can combine.

It’s really delish, so you may want to make some extra for chip dipping!

Preparing the fish:

Heat 1/4 cup vegetable or olive oil in a frying pan.

Fill one small bowl with 1/2 cup flour, 1 teaspoon black pepper and 1 teaspoon salt. Mix 1 egg & 2 T water in another small bowl. In the final bowl mix 1/2 cup instant mashed potatoes (flakes), zest of 2 lime and 1 teaspoon cayenne pepper.

Dredge two fillets of tilapia or other white fish in each bowl then carefully put it in the pan. (Carefully being the key word…other than health, I also avoid frying because I always end up injured!)

Once they’re crispy, put them into paper towel to dry the oil. Pour mango salsa over each piece and serve with tortilla chips (I like the blue ones) and a cold summer salad (I had a jar of cucumber salad leftover in the fridge.)

The perfect summer dinner

This is a delicious summer meal and really quick and easy!
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One Comment leave one →
  1. July 14, 2010 12:15 am

    P.s. The cucumber salad is 1 english cucumber sliced thin, 1/2 red onion sliced thin, massage in 1/2 cup sugar. Let sit. Drain out liquid. Add 1 cup white vinegar and 1 teaspoon paprika. It can sit in the fridge for 2 weeks!

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