Idaho® Potato and Black Bass Taquitos

Ingredients:

Taquitos

• 4 ounces whitefish, skinned, roughly chopped
• 2 uncooked egg whites
• 1/4 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon crushed Aleppo pepper
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 2 tablespoons canola oil plus more as needed for frying
• 5 ounces skinless black bass fillet
• 1 small white onion, 1/4-inch dice
• 1 red pepper, 1/4-inch dice
• 1 yellow pepper, 1/4-inch dice
• 2 jalapeño peppers, seeded, 1/4-inch dice
• 1/4 cup cilantro leaves, divided use 2 tablespoons whole leaves, 2 tablespoons julienned
• Zest of 2 limes
• 1 tablespoon fresh lime juice
• 3 to 4 eggs, beaten
• 1 large Idaho potato (50 count)
• 5 ounces Jalapeño Tropical Fruit Dipping Sauce (recipe follows)

Jalapeño Tropical Fruit Dipping Sauce

• 6 jalapeño peppers, seeded
• 1/4 cup fresh cilantro leaves
• 3/4 cup water, plus 2 tablespoons
• 1 cup mango purée (from 1/4 to 1/2 fresh mango)
• 1 cup passion-fruit puree (from 6 to 8 passion fruits, halved and pulp pressed through sieve)
• 1/4 cup orange juice
• 1/4 cup grapefruit juice
• 1/4 cup packed light-brown sugar
• 1/2 cup distilled white vinegar
• 2 tablespoon cornstarch

Directions: