Crispy Potato-Crusted Salmon

Ingredients:

1 lb salmon, swordfish or arctic char fillets, 3/4 inch thick

1 egg white, slightly beaten

2 tablespoons water

1/3 cup Betty Crocker® Potato Buds® mashed potatoes (dry)

2 teaspoons cornstarch

1 teaspoon paprika

1 teaspoon lemon pepper seasoning

1 teaspoon olive or vegetable oil

Directions:

Remove and discard skin from fish. Cut fish into 4 serving pieces. Mix egg white and water with fork. Mix dry potatoes, cornstarch, paprika and lemon-pepper seasoning. Dip just the top sides of fish into egg white mixture, then press into potato mixture.

In 12-inch nonstick skillet, heat oil over high heat. Cook fish, potato sides down, in oil 3 minutes. Carefully turn fish, using wide slotted spatula. Reduce heat to medium. Cook about 3 minutes longer or until fish flakes easily with fork.

Recipe shared from: http://www.bettycrocker.com/recipes/potato-crusted-salmon/a4e752d6-8dac-4270-8592-8849654ea859