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Fish Fingers With Fresh Mango Salsa

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“Serve with sweet potato fries and the meal is complete.”
READY IN:
2hrs 6mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

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

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