Fish Fingers With Fresh Mango Salsa

Total Time
2hrs 6mins
Prep 2 hrs
Cook 6 mins

Serve with sweet potato fries and the meal is complete.

Ingredients Nutrition

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.
Most Helpful

5 5

WOW!! This was delicious (of course I have always had wonderful results with Gailanng's recipes). I loved the salsa with the mixture of the flavors (DH loved it also) and we totally enjoyed the crunch of the fish coated in panko. Made for New Kids on the Block Jan-June 2012 tag game. P.S. Going into my Favorites of 2012. Thank you for posting.

5 5

GA - This is one fab recipe. Reminiscent of our Wisconsin Fish Fry, but with more pieces of flair. And many. many fewer calories. I used wild cod because it looked the freshest at the grocery and it worked great. The DH, 3 y/o and 1 y/o enjoyed this one - and that is close to epic. Thanks a million for the keeper!