Fish Fingers with Fresh Mango Salsa
Crispy, golden fish fingers meet the vibrant sweetness of fresh mango salsa in this irresistible recipe that's perfect for weeknight dinners or casual gatherings. Tender white fish fillets are coated in a seasoned panko breadcrumb crust, fried to perfection, and paired with a zesty salsa made from ripe mangoes, red onion, chili, and cilantro, all brightened with a splash of lime juice. Ready in just 35 minutes, this dish delivers a delightful balance of textures and flavors—crunchy, juicy, tangy, and mildly spicy. Whether served as a main course or an appetizer, these fish fingers with fresh mango salsa are a crowd-pleaser that brings tropical flair to your table.
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Recipe Information
Ingredients
- 500 grams White fish fillets (e.g., cod, tilapia)
- 100 grams All-purpose flour
- 2 large Eggs
- 150 grams Panko breadcrumbs
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 150 milliliters Vegetable oil
- 2 medium Ripe mangoes
- 0.5 medium Red onion
- 1 small Red chili
- 2 tablespoons Fresh cilantro (coriander leaves)
- 2 tablespoons Lime juice
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
Instructions
Cut the white fish fillets into finger-sized strips and pat them dry with paper towels.
Set up a breading station with three separate shallow bowls: one containing the all-purpose flour, one with beaten eggs, and one with panko breadcrumbs mixed with paprika, garlic powder, salt, and black pepper.
Dredge each fish strip first in the flour, then dip it into the beaten eggs, and finally coat it with the seasoned panko breadcrumbs. Press gently to ensure the breadcrumbs stick well.
In a large skillet, heat the vegetable oil over medium-high heat until it shimmers. Carefully fry the breaded fish fingers in batches, about 2-3 minutes on each side, or until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil.
To prepare the mango salsa, peel and dice the ripe mangoes into small cubes. Finely chop the red onion, red chili, and cilantro.
In a bowl, combine the mango, red onion, red chili, and cilantro. Add lime juice, sugar, and salt. Mix well and let the salsa sit for 5-10 minutes to allow the flavors to meld.
Serve the crispy fish fingers warm with a side of the fresh mango salsa. Enjoy!
Nutrition Facts
Calories |
762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 21.3 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 1136 mg | 49% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 16.5 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 91 mg | 7% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 701 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
