Coconut-crusted Bangus with Mango Salsa

By John Mathew O. Macalalad and Ernest Go

INGREDIENTS:

Ingredients	Specifications	Quantity	Unit
Bangus	butterflied, deboned	1	pc
Coconut	shredded, desiccated	1 1/2	cup
Flour, plain		1	cup
Eggs, Whole	beaten	1	pc
Salt		to taste
Pepper		to taste
Vegetable Oil		as needed
For the Mango Salsa:
Mango, ripened	diced	1	pc
Red Bell Pepper	diced into small pieces	1/8	cup
Red Onion	finely diced	1/4	cup
Lemon Juice		1	tbsp
Salt		to taste
Sugar		as needed
Cilantro	finely chopped	1	tsp

MISE EN PLACE:

DIRECTIONS:
 

1. Dredge the bangus fillets first in the plain flour, then shake off excess. Dip in the beaten egg mixture, then roll in dried shredded coconut to coat.

2. In a heavy medium saucepan, heat vegetable oil over medium-high heat until hot. Deep-fry the bangus fillets until golden brown. Drain in paper towels.

3. For the salsa, Dice the mango into small pieces then dd them to a bowl. Next, add rest of the ingredients  to the bowl.

4. Toss well and cover it with plastic wrap. Refrigerate the salsa for about 30 minutes.

5. Serve the bangus fillet hot with the mango salsa.