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1
Fill a small bowl halfway with water and add 6 ice cubes.
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2
Add the onion slices and let soak for 5 minutes.
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3
This little trick removes the stinging bite of raw onion and makes the slices really crisp.
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4
Drain the onion and pat dry with paper towels.
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5
In a mixing bowl, combine the onion, mango, radishes, and cilantro.
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6
Stick the salad in the refrigerator while preparing the fish.
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7
Heat 2 inches of oil to 350F in a countertop electric fryer or deep pot.
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8
If you dont have a deep-fry thermometer, a good way to test if the oil is hot enough is to stick the end of a wooden spoon or chopstick in it.
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9
If bubbles circle around the end, then youre good to go.
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10
Combine the flour and cornstarch on a plate and season with salt and pepper.
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11
Lightly dredge the fish in the mixture, tapping off the excess.
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12
Working in batches, put the fish in a fryer basket or spider strainer and carefully lower into the hot oil.
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13
Fry the fish for 2 to 3 minutes, until golden brown and crispy.
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14
Transfer to a paper towellined platter; season with salt and pepper while the fish is still hot.
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15
Pour the vinaigrette over the mango salad, tossing to coat.
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16
Arrange the salad on a platter and top with the fish.
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17
Serve immediately.
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18
Put the lime juice, soy sauce, hot sauce, shallot, ginger, garlic, honey, and pepper in a mixing bowl.
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19
Slowly drizzle in the oil in a stream while whisking to emulsify the vinaigrette.
