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Crispy Fish Salad with Red Onion, Mango, and Soy-Lime Vinaigrette


Miami chef Michael Schwartz calls this recipe from his "Michael's Genuine Food" cookbook "the perfect balance of hot, sweet, salty, and sour."

  • Servings: 6

Source: The Martha Stewart Show, February 2011


  • 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


  1. 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.

  2. Fill a countertop electric fryer or deep pot 2 inches high with oil and heat to 350 degrees.

  3. 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.

  4. Remove salad from refrigerator and drizzle with vinaigrette; toss to combine. Arrange on a serving platter and top with fish; serve immediately.

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