Crispy Fried Fish with Mango Salad

Ingredients

• Fish fillets (1 pound (tilapia, cod, or your choice))
• All-purpose flour (1 cup)
• Egg (1, beaten)
• Breadcrumbs (1 cup)
• Vegetable oil (for frying)
• Salt (to taste)
• Black pepper (to taste)
• Lime juice (2 tablespoons)
• Mango (1 large, diced)
• Red bell pepper (1, diced)
• Red onion (1/2, diced)
• Cilantro (1/4 cup, chopped)

Instructions

1. Heat the vegetable oil in a deep frying pan or pot over medium-high heat, ensuring there is enough oil to submerge the fish (about 2 inches deep).
2. Season the fish fillets generously with salt and black pepper on both sides to enhance the flavor.
3. Set up a dredging station: Place the flour in one dish, beaten egg in another, and breadcrumbs in a third.
4. Dredge each fish fillet in flour, shaking off any excess, dip it into the beaten egg, then coat it with breadcrumbs, pressing gently to adhere evenly.
5. Carefully place the coated fish fillets into the hot oil, frying in batches if necessary to avoid overcrowding. Fry until golden brown and crispy, about 3-4 minutes per side.
6. Using a slotted spoon, remove the fried fish fillets from the oil and place them on a paper towel-lined plate to drain any excess oil.
7. In a mixing bowl, combine the diced mango, red bell pepper, red onion, cilantro, lime juice, salt, and black pepper. Toss well to ensure everything is evenly coated.
8. Serve the crispy fried fish hot with the vibrant mango salad on the side, and enjoy the delightful contrast of textures and flavors.