Fish Chips & Mango Salsa (Edit recipe)

Mahi mahi FISH CHIPS and MANGO SALSA! Like chips and salsa, but in a whole new way! So why call them “fish chips?” Purely a play on words is all, but kinda fun right?! You’ve heard of “fish n’ chips” – with the chips being potato in nature. In this rendition, the fish is the chip! Thus mahi mahi FISH CHIPS and MANGO SALSA is born.

20 minutes

8 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	204
Fat:	5 g
Carbohydrates:	20 g
Protein:	18 g
Cholesterol:	60 g
Sodium:	988 mg
Fiber:	2 g
Sugars:	2 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 4

Ingredients

Mango Salsa

2 cup Mango, peeled and cubed
4-5 Tbsp Green Onion (Scallion), sliced
4-5 Tbsp Red Onion, diced
.5 Jalapeño, seeded/deveined & finely diced
1 tsp Sesame Oil
.5 tsp Sea Salt, fine
.5 tsp Furikake
1/8 tsp Chipotle Powder
2-3 Lime, Juiced
Cilantro, Handful, finely chopped
Black Pepper, to taste

Mahi Mahi Chips

12 oz Mahi Mahi Filet, (2 6oz filets)
1 tsp Sea Salt, fine, divided
3 Tbsp Cassava Flour
1 Egg, room temperature
.25 cup Potato Flakes
.25 cup shredded Coconut, fine shred
.5 tsp Furikake
Avocado Oil Spray

Garnish

Cilantro, chopped, for garnish (opt)
Furikake, (opt)
Lime, wedges (opt)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make salsa by placing all ingredients in a non reactive bowl. Stir gently to coat, taste and add more salt and lime juice as needed. For more heat, add more jalapeño and chipotle chili powder or to have less heat, omit those two ingredients.
Prepare fish, by thawing (if needed) and pat dry. Place on a cutting board and slice into 1/4 inch slices, cutting at an angle for optimal surface area. Lay pieces out on a plate lined with a paper towel. Pat slices dry then season with 1/4 tsp salt, set aside.
Place three shallow dishes side by side for your coating station. Prepare your air fryer basket as directed by the manufacturer.
In the 1st dish, add cassava flour and 1/4 tsp salt, tossing to combine. Crack egg into the 2nd dish and whisk well to combine. In the 3rd dish add potato flakes, coconut, 1/2 tsp of salt and furikake, toss to combine.
One at a time, dredge a slice in the flour, shaking off excess then dip into the egg. Using a fork remove from the egg and allow excess to drip off. Then place in the potato/coconut mixture pressing to coat. Place the slice on the prepared air fryer basket. Repeat with all remaining slices of fish.
Spritz slices with avocado oil and air fry at 400˚F for 7-8 minutes or until golden brown. Once golden, place slices on a serving platter and serve with mango salsa. Garnish with chopped cilantro, furikake and lime wedges if using.
To bake in the oven, preheat to 400˚F and place slices on a parchment lined baking sheet. Bake for 12-15 minutes or until golden.
To bake a whole mahi mahi filets, don't slice. Dredge as directed with each filet and air fryer for 12-14 minutes til golden or bake in the oven for 20-22 minutes til golden. Serve with mango salsa and garnish if desired.