Crispy Fish With Mango Salsa Recipes

CRISPY FISH WITH MANGO SALSA

Crispy Fish with Mango Salsa image

Provided by Food Network

Time 40m

Yield 2 servings

Number Of Ingredients 12

Ingredients

2 serpent head fish fillets (can be substituted with snapper or catfish)
3 tablespoons fish sauce
Ground nut oil, for frying
Thai chili peppers, stem removed
2 tablespoons fish sauce
1 teaspoon sugar
2 limes, juiced
1 green mango, peeled and shredded
2 shallots, finely sliced
1 stalk lemongrass, stick finely sliced
2 tablespoons chopped fresh cilantro leaves
2 spring onions (green part only), finely sliced

Steps:

Marinate the fillets in 3 tablespoons of the fish sauce. Leave for 5 minutes.
Heat the oil in wok (ensure that the oil is no more than halfway up the wok). When very hot, about 350 degrees F, deep fry the fish until golden brown, about 5 to 6 minutes. Remove from the oil and drain on a paper towel-lined plate.
Make the salsa dressing by pounding the Thai chili peppers roughly with a pestle and mortar. Transfer the chilies into a salad bowl.
Season the dressing with fish sauce for saltiness, sugar for sweetness, and the lime juice for sourness.
Put the shredded mango, shallots, lemongrass, coriander and spring onions into the salad bowl and toss.
Serve the mango salad with the crispy fish.

CARIBBEAN FISH WITH MANGO SALSA

Caribbean Fish With Mango Salsa image

Now for something completely different, how about a little Caribbean/Creole feel? This can be done with fish or with scallops and will wake up the little taste buds. Please forgive me, I am not a real recipe follower, and I change it around all the time. Hope this works for you, love to hear about it. I never wrote it as a recipe, sort of a seat of the pants guy. One item to complete it that I may add is Zatarain's Caribbean Rice®, and in this I add 1/2 red bell pepper and 1/4 cup of fresh pineapple.

Provided by Michaelc

Categories World Cuisine Recipes Latin American Caribbean

Time 1h25m

Yield 5

Number Of Ingredients 23

Ingredients

1 tablespoon paprika
2 teaspoons curry powder
2 teaspoons ground cumin
1 ½ teaspoons ground allspice
1 teaspoon ground ginger
1 teaspoon ground coriander
¾ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground fennel seed
⅛ teaspoon cayenne pepper
1 mango - peeled, seeded and diced
1 cup chopped fresh pineapple
½ red bell pepper, chopped
½ cup black beans, rinsed and drained
½ red onion, finely chopped
3 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
1 egg
⅓ cup milk
1 cup panko bread crumbs
1 tablespoon dried unsweetened coconut, or to taste
1 tablespoon olive oil, or as needed
5 (4 ounce) fillets tilapia

Steps:

Mix together the paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set the spice mix aside.
In a bowl, lightly toss the mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over the mango mixture, and toss again. Cover the bowl, and refrigerate until chilled, at least 30 minutes.
Whisk together the egg and milk in a bowl. In a separate shallow bowl, stir the panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
Heat olive oil in a skillet over medium heat. Dip tilapia fillets into the egg mixture, then press gently into the panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay the fillets into the hot oil. Pan-fry until the fish is opaque inside and golden brown outside, 3 to 5 minutes per side or as needed. Serve with mango salsa.

Nutrition Facts : Calories 312.1 calories, Carbohydrate 36.7 g, Cholesterol 79.9 mg, Fat 7.9 g, Fiber 4.9 g, Protein 29.9 g, SaturatedFat 2.2 g, Sodium 645.6 mg, Sugar 11.6 g

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