Ingredients
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
Preparation
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.
