Fish Fingers With Fresh Mango Salsa |
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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 2 |
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Serve with sweet potato fries and the meal is complete. Ingredients:
1 tablespoon freshly squeezed lime juice |
3 tablespoons finely chopped cilantro |
1 jalapeno green chili peppers or 1 serrano green chili pepper, seeded and minced |
1 green onion, minced |
1 garlic clove, minced |
1 teaspoon minced ginger |
1/8 teaspoon sea salt |
1/4 teaspoon chili flakes |
1 tablespoon peanut oil or 1 tablespoon vegetable oil |
1 medium ripe mango, pitted and diced small |
2 tablespoons red onions, small chopped |
1 tablespoon coriander, coarse chopped |
1/2 red chili, seeded and finely chopped |
1 tablespoon lime juice |
1 tablespoon freshly squeezed orange juice |
1 teaspoon sugar |
1/4 teaspoon cumin powder |
1/4 teaspoon sea salt (to taste) |
ground black pepper |
2 tilapia fillets, cut into long strips |
all-purpose flour |
1 large egg, lightly beaten |
panko breadcrumbs |
peanut oil (for frying) or canola oil (for frying) |
Directions:
1. In a bowl put in the marinade ingredients, whisking to combine.
2. Add the fish strips to the marinade and turn to coat well. Cover and refrigerate for 2 to 4 hours.
3. In the meantime prepare the Fresh Mango Salsa. Place the mango, red onion, cilantro, red chili, lime juice, orange juice, sugar and cumin powder in a bowl. Season the salsa with freshly ground black pepper; refrigerate.
4. To cook the fish: Drain the marinade from the fish. Toss the fish strips with the flour, dip into the beaten egg and coat with Panko.
5. Heat the oil in a large cast-iron pan or non-stick pan until hot. Lower the heat to medium and shallow fry the fish strips for about 2 - 3 minutes on each side. Remove with a slotted spoon and drain on paper towels. Serve warm with the fresh mango chutney, lime wedges, and sweet potato fries, if desired.
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