Receta Fish Fingers With Fresh Mango Chutney
Fish Fingers With Fresh Mango Chutney
Ingredients
- 2 Pieces (350 g) Tilapia Fillet, cut into 5 long strips for each fillet
- All Purpose Flour
- 1 Large Egg, lightly beaten
- Panko (Japanese Breadcrumbs)
- Peanut or Canola Oil for frying
- Lime Wedges
- Sweet Potato Fries (optional)
- Fresh Mango Chutney
- Marinade
- 1 Tbsp Freshly Squeezed Lime Juice
- 3 Tbsp Finely Chopped Coriander
- 1 Green Chili (Jalapeno or Serrano), seeded and minced
- 1 Scallion, minced
- 1 Clove of Garlic, minced
- 1 tsp minced Ginger
- 1/8 tsp of Sea Salt
- ¼ tsp Chili Flakes
- 1 Tbsp Peanut Oil
Method
Add the fish strips to the marinade and turn to coat well. Cover and refrigerate for 2 to 4 hours.
Toss the marinated fish strips with the flour, dip into the beaten egg, and coat with Panko (Japanese breadcrumbs).
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 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.