Crisp-fried fish with mango salsa

Recipes / Fish

Mangoes taste fantastic in both sweet and savoury dishes. Try it with your favourite fish in this tangy salsa.

Recipe «Crisp-fried fish with mango salsa» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 corncob, husks removed, 1 small Spanish onion, finely chopped, 2 mangoes, peeled, finely chopped, 1 avocado, finely chopped, 1/3 cup lime juice , 2 tbsp olive oil, 1/2 tsp ground cumin, 3 cloves garlic, crushed , 1 tsp black peppercorns, finely crushed, 650g flathead fish fillets, skinned, pin-boned, 1/4 tsp chilli powder, 1 cup cornflour, 2 tsp dried oregano, Vegetable oil, for shallow-frying, 1/4 cup torn coriander leaves, 12 tortillas, warmed, and lime wedges, to serve.

Ingredients:

  • 1 corncob, husks removed 
  • 1 small Spanish onion, finely chopped 
  • 2 mangoes, peeled, finely chopped 
  • 1 avocado, finely chopped 
  • 1/3 cup lime juice 
  • 2 tbsp olive oil 
  • 1/2 tsp ground cumin 
  • 3 cloves garlic, crushed 
  • 1 tsp black peppercorns, finely crushed 
  • 650g flathead fish fillets, skinned, pin-boned 
  • 1/4 tsp chilli powder 
  • 1 cup cornflour 
  • 2 tsp dried oregano 
  • Vegetable oil, for shallow-frying 
  • 1/4 cup torn coriander leaves 
  • 12 tortillas, warmed, and lime wedges, to serve 

Instructions

  1. Preheat a char-grill pan over medium-high heat. Cook corn, turning, for 10 minutes or until tender. Cool. Cut kernels from cob. Combine with onion, mangoes, avocado, 2 tablespoons lime juice, olive oil and cumin. Season to taste with salt and pepper. Refrigerate until ready to serve.
  2. Combine garlic, remaining lime juice, pepper and 1 teaspoon salt. Add fish. Turn to coat. Cover. Refrigerate for 30 minutes.
  3. Preheat oven to 160°C. Combine chilli, cornflour and oregano. Pour oil into a large, deep frying pan until it is 2cm-deep. Heat over medium heat until hot. Dust 1/3 fish in flour mixture. Shake off excess then shallow-fry for 2-3 minutes or until golden. Drain on paper towels then keep warm in oven. Repeat twice with remaining fish.
  4. Stir coriander into mango salsa. Serve with crisp fish, tortillas and lime wedges.