Fish Fingers With Fresh Mango Salsa Recipe

Name: Fish Fingers With Fresh Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ⅛ teaspoon sea salt; ¼ teaspoon chili flakes; 1 tablespoon peanut oil or 1 tablespoon vegetable oil; 1 medium ripe mango, pitted and diced small; 2 tablespoons red onions, small chopped; 1 tablespoon coriander, coarse chopped; 12 red chili, seeded and finely chopped; 1 tablespoon lime juice; 1 tablespoon freshly squeezed orange juice; 1 teaspoon sugar; ¼ teaspoon cumin powder; ¼ teaspoon sea salt (to taste); ground black pepper; 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)

Servings: persons

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
⅛ teaspoon sea salt
¼ teaspoon chili flakes
1 tablespoon peanut oil or 1 tablespoon vegetable oil
1 medium ripe mango, pitted and diced small
2 tablespoons red onions, small chopped
1 tablespoon coriander, coarse chopped
12 red chili, seeded and finely chopped
1 tablespoon lime juice
1 tablespoon freshly squeezed orange juice
1 teaspoon sugar
¼ teaspoon cumin powder
¼ teaspoon sea salt (to taste)
ground black pepper
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)

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.
3
Cover and refrigerate for 2 to 4 hours.
4
In the meantime prepare the Fresh Mango Salsa.
5
Place the mango, red onion, cilantro, red chili, lime juice, orange juice, sugar and cumin powder in a bowl.
6
Season the salsa with freshly ground black pepper; refrigerate.
7
To cook the fish: Drain the marinade from the fish.
8
Toss the fish strips with the flour, dip into the beaten egg and coat with Panko.
9
Heat the oil in a large cast-iron pan or non-stick pan until hot.
10
Lower the heat to medium and shallow fry the fish strips for about 2 - 3 minutes on each side.
11
Remove with a slotted spoon and drain on paper towels.
12
Serve warm with the fresh mango chutney, lime wedges, and sweet potato fries, if desired.

153

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 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, and more.

Yes, Fish Fingers With Fresh Mango Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fish Fingers With Fresh Mango Salsa

How did you like this recipe?

Frequently Asked Questions