Potato Crisp Cod with a Mango Salsa

Serves 4

Ingredients

For the Salsa:

• 1 ripe mango, diced
• 1 jalapeno pepper finley diced
• 1 small yellow onion, chopped
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro
• 1/2 tsp Salt
• 2 tablespoons olive oil

For the Fish:

• 1 cup instant mashed potatoes
• Finely grated zest of 1 lemon
• 1 teaspoon chipotle powder
• 2 tsp Salt
• 1/2 tsp black pepper
• 2 large eggs
• 1 cup gluten-free flour
• 4 Cod fillets
• Vegetable oil, for frying

Directions

• Make the salsa: Mix the mango, jalapeno, onion, lime juice, cilantro and salt in a bowl
• Drizzle in the olive oil.

Prepare the fish:

• Mix the flour, lemon zest, chipolte powder, 2 teaspoons salt and 1/2 teaspoon black pepper in a shallow dish.
• Beat the eggs in another dish.
• Dredge each fish fillet in flour mix, dip in the eggs, then coat completely with the potato mixture.
• Place a large nonstick skillet over medium-high heat. Add about 1/2 inch of vegetable oil.
• When the oil is hot, place the fish 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