- 2 8-ounce fillets of your favorite firm, white fish such as cod, catfish or rockfish
- 1 1/2 cups dried potato flakes
- 1/4 cup chopped raw pepitas (pumpkin seeds)
- 4 tablespoons chipotle mayonnaise
- 3 tablespoons olive oil
Pat fillets dry with paper towels. In a shallow dish, such as a pie plate, mix together potato flakes and pumpkin seeds.
Coat each fillet with 2 tablespoons mayonnaise.
Dredge each fillet in the potato flakes, pressing to completely coat.
Heat oil in a large, heavy skillet over high heat. Add fillets and cook for about three minutes. Flip with care – to prevent coating from breaking off, do not move fillet around while it cooks. Cook for about three more minutes, or until a knife slides straight through fillet center without resistance.
Serve with additional chipotle mayonnaise if desired.
Mexican coleslaw is an excellent accompaniment.