Fish Fingers With Fresh Mango Salsa

Serve with sweet potato fries and the meal is complete.

• Ready In: 2 hrs 6 mins
• Serves: 2

Ingredients

• Marinade

• 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

• Fresh Mango Salsa

• 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

• The Rest

• 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.