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Back to Crispy Fish Salad with Red Onion, Mango, and Soy-Lime Vinaigrette All Reviews for Crispy Fish Salad with Red Onion, Mango, and Soy-Lime Vinaigrette - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 6 6105_021811_fish_salad.jpg
Ingredients Ingredient Checklist 6 ice cubes 1 medium red onion, thinly sliced on a mandoline 1 mango, peeled, pitted, and chopped 5 radishes, thinly sliced on a mandoline 1 cup loosely packed fresh cilantro leaves Canola oil, for frying 2 tablespoons all-purpose flour 2 tablespoons cornstarch Coarse salt and freshly ground black pepper 1 pound firm white fish fillets, such as tile, snapper, or striped bass, skin on, cut into 1/4-inch pieces 1/4 cup Soy-Lime Vinaigrette
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 6105_021811_fish_salad.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
6105_021811_fish_salad.jpg
6105_021811_fish_salad.jpg
Ingredients
Ingredients
- 6 ice cubes 1 medium red onion, thinly sliced on a mandoline 1 mango, peeled, pitted, and chopped 5 radishes, thinly sliced on a mandoline 1 cup loosely packed fresh cilantro leaves Canola oil, for frying 2 tablespoons all-purpose flour 2 tablespoons cornstarch Coarse salt and freshly ground black pepper 1 pound firm white fish fillets, such as tile, snapper, or striped bass, skin on, cut into 1/4-inch pieces 1/4 cup Soy-Lime Vinaigrette
Directions
Fill a small bowl halfway with water and add ice cubes. Add onion slices and let soak for 5 minutes. Drain and pat dry. Transfer to a medium bowl with mango, radishes, and cilantro. Transfer salad mixture to refrigerator and let chill while preparing fish.
Fill a countertop electric fryer or deep pot 2 inches high with oil and heat to 350 degrees.
In a shallow dish, mix together flour and cornstarch and season with salt and pepper. Lightly dredge fish in flour mixture, shaking off excess. Working in batches, place the fish into a fryer basket or spider strainer and carefully lower into hot oil. Fry for 2 to 3 minutes, until golden brown and crisp. Transfer to a paper towel-lined plate; immediately season with salt and pepper.
Remove salad from refrigerator and drizzle with vinaigrette; toss to combine. Arrange on a serving platter and top with fish; serve immediately.
Reviews
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
All Reviews for Crispy Fish Salad with Red Onion, Mango, and Soy-Lime Vinaigrette
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Crispy Fish Salad with Red Onion, Mango, and Soy-Lime Vinaigrette
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
