Fish Fingers With Fresh Mango Chutney
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
Sweet Potato Fries (optional)
Fresh Mango Chutney
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
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.