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."
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 <u>Soy-Lime Vinaigrette</u>
- 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.
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