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Crisp-fried fish with mango salsa
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Prep Time:
50 minutes
Cook Time:
20 minutes
Total Time:
70 minutes
Enhance your favorite fish with a tangy mango salsa for a burst of flavor.
Ingredients:
  • 1 corncob, husks removed
  • 1 small Spanish onion, finely chopped
  • 2 mangoes, peeled, finely chopped
  • 1 avocado, finely chopped
  • 80ml lime juice
  • 36.40 gm olive oil
  • 1.25 gm ground cumin
  • 3 cloves garlic, crushed
  • 1 tsp black peppercorns, finely crushed
  • 650g flathead fish fillets, skinned, pin-boned
  • 1/4 tsp chilli powder
  • 150g cornflour
  • 2 tsp dried oregano
  • Vegetable oil, for shallow-frying
  • 62.50 ml torn coriander leaves
  • 12 tortillas, warmed, to serve
  • Lime wedges, to serve
Instructions:
  • Heat up a char-grill pan over medium-high heat. Grill the corn for 10 minutes until tender, then let it cool. Cut off the kernels from the cob and mix them with onion, mangoes, avocado, 2 tablespoons lime juice, olive oil, and cumin. Season with salt and pepper to taste. Chill in the fridge until ready to serve.
  • Mix together garlic, the rest of the lime juice, black pepper, and 1 teaspoon of salt. Add the fish and gently toss to coat. Cover and refrigerate for 30 minutes.
  • Preheat your oven to 160°C. Mix together chili, cornflour, and oregano. Heat oil in a large, deep frying pan until it reaches a depth of 2cm and is hot over medium heat. Coat 1/3 of the fish in the flour mixture, shaking off any excess, and shallow-fry for 2-3 minutes until golden. Drain the fried fish on paper towels and keep warm in the oven. Repeat this process twice with the remaining fish.
  • Incorporate fragrant coriander into the vibrant mango salsa. Enjoy alongside crispy fish, warm tortillas, and refreshing lime wedges.

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