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Crispy Fish with Mango Slaw! Because saying Panko and Mango ten times fast is a lot of fun :) Well, that and I ate at Wazuzu for the first time. Chef Jet Tila is a master. One of my favorites is his Crispy Fish. I couldn’t keep the lazy-susan spinning back towards me fast enough! Now, I know this recipe is not the culinary masterpiece Chef Jet prepares in his restaurant (or Coleman camp stove for that matter) but when I can’t get to Vegas, I make this at home. It’s impressive to present and fun to eat.
Ingredients for Mango Slaw:
1/2 cup fresh mango (2 small Champagne mangos)
1 cup green cabbage
1 cup purple cabbage
1 cup fresh spinach
1 green onion
2 tbsp julienned red bell pepper
1/4 cup fresh cilantro
Ingredients for Mango Slaw Dressing:
1 clove garlic finely minced (1/2 tsp)
1 tsp finely minced ginger
1 tsp Sriracha
1 tsp dijon mustard
1/2 tsp dried basil
1 1/2 tsp soy sauce
2 tsp sesame oil
3-4 tbsp olive oil
1 tbsp natural, creamy peanut butter
juice of one small lime (about 2 tbsp)
Ingredients for Crispy Fish:
whitefish (Mahi Mahi about 1 inch thick)
1 cup buttermilk (enough to cover fish for marinade)
1/2 cup panko bread crumbs (enough to evenly coat fish)
hot sauce to taste (2 tbsp All Spice Cafe’s Chipotle Garlic Sauce)
Begin by marinating fish. Mix buttermilk and hot sauce in a container or plastic bag and submerge fish fillets. Allow to marinade for at least a half hour.I marinated about 3 hours.
Next, prepare dressing for slaw. Combine all ingredients in a clean jar with a tight-fitting lid and shake. Store in refrigerator until ready to use.
Then, prepare the slaw. Wash and chop cabbage and spinach, dice green onion, julienne red bell pepper, chop cilantro. Combine in a bowl.
Prepare mango. Keep separate from rest of slaw until ready to toss. Place slaw and mango in refrigerator until ready to use.
TIP: For a killer tutorial on how to cut a mango, consult this post on The Hungry Mouse. I prefer more of a sliver than chunk for this slaw, but these are some great tips for beginning mangoneers ;)
Spread panko bread crumbs on a plate. Remove fish from marinade and roll in panko bread crumbs until coated. Discard marinade after use.
Heat oil to medium-medium-high and fry fish. About 4-5 minutes per side depending on thickness of fish.
While fish is frying, add dressing to slaw and toss. I reserve about a tablespoon or two of the dressing to serve on the side (if extra is desired for the fish).
Add mango to tossed slaw and gently toss again. Place slaw on plate.
Drain fried fish on paper towel to remove excess oil.
Top plated slaw with fish and enjoy! Makes 2 hearty dinner entrees, or 4 lighter lunch entrees.
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Link to the Gone Crispy Fishin’… blog post.