I can not believe why I haven’t used panko before! It creates the most perfect crispness which I have never achieved with breadcrumbs. I made this for mum and dad this Saturday and it was highly appreciated. Except from the fish, mango salsa and guacamole I filled the tortillas with some crispy lettuce and tomatoes and topped with some extra koriander, so tasty!
2 limes, zest and juice
1 red onion finely chopped
1 mango (Preferably fresh but I could only find frozen ones)
Coriander/ cilantro to taste
- Mix all the ingredients and let stand for a while, I usually start with the salsa so it can rest while I’m cooking.
1/2 red onion finely chopped
2 cloves garlic (more or less depending on what you prefer)
1 lime, zest (from half) and juice (from whole)
Salt and pepper to taste
- Mash it all together until you got a consistency you like.
800 g white fish
1 dl flour
2-3 dl panko
Neural oil for frying
- Cut the fish and dry with some paper towel. Season with salt and dip the pieces of fish in flour, egg then panko crumbs. Heat up the oil on a frying pan and fry the fish on medium high heat until golden and crispy.