Ingredients with Measurements:
For the Fish and Shrimp Chips:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 lb. shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 eggs, beaten
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- 1/4 cup vegetable oil
For the Mango Salsa:
- 2 ripe mangoes, peeled and diced
- 1/2 red onion, diced
- 1/2 red bell pepper, diced
- 1 jalapeño pepper, seeded and minced
- 1/4 cup chopped fresh cilantro
- 2 tbsp. lime juice
- Salt and pepper to taste
Special Equipment Needed:
- Food processor or blender
- Baking sheet
- Skillet
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a food processor or blender, pulse the shredded coconut and panko breadcrumbs until finely ground. Transfer to a shallow dish.
3. In another shallow dish, whisk together the flour, salt, and black pepper.
4. In a third shallow dish, beat the eggs.
5. Dip each piece of fish and shrimp into the flour mixture, shaking off any excess. Then dip into the beaten eggs, and finally, coat with the coconut-panko mixture.
6. Heat the vegetable oil in a skillet over medium-high heat. Add the fish and shrimp in batches, cooking for 2-3 minutes on each side until golden brown. Transfer to a baking sheet and bake for 10-12 minutes, until cooked through.
7. While the fish and shrimp are baking, prepare the mango salsa. In a medium bowl, combine the diced mangoes, red onion, red bell pepper, jalapeño pepper, cilantro, lime juice, salt, and pepper. Mix well.
8. Serve the coconut-crusted fish and shrimp chips with the mango salsa on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 540
- Fat: 23g
- Carbohydrates: 50g
- Protein: 35g
Substitutions for ingredients:
- Instead of white fish, you can use any firm white fish such as cod, haddock, or halibut.
- Instead of shrimp, you can use scallops or calamari.
- If you don't have panko breadcrumbs, you can use regular breadcrumbs.
- If you don't have fresh mango, you can use canned mango.
Variations:
- For a spicier version, add more jalapeño pepper or a pinch of cayenne pepper to the mango salsa.
- For a gluten-free version, use gluten-free flour and breadcrumbs.
Tips and Tricks:
- Make sure to pat the fish and shrimp dry before coating them in the flour mixture to ensure the coating sticks well.
- To make the coconut-panko mixture stick better, press it onto the fish and shrimp firmly.
- If the coconut-panko mixture starts to burn in the skillet, turn down the heat or add more oil.
Storage Instructions:
- Store any leftover fish and shrimp chips and mango salsa separately in airtight containers in the refrigerator for up to 2 days.
Reheating Instructions:
- To reheat the fish and shrimp chips, place them on a baking sheet and bake in a preheated 350°F (175°C) oven for 5-7 minutes, until heated through.
Presentation Ideas:
- Arrange the coconut-crusted fish and shrimp chips on a platter and serve the mango salsa in a small bowl on the side.
Garnishes:
- Garnish the dish with a sprig of fresh cilantro or a wedge of lime.
Pairings:
- This dish pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- Serve the coconut-crusted fish and shrimp chips with a side of steamed rice or a green salad.
Troubleshooting Advice:
- If the coconut-panko mixture is not sticking to the fish and shrimp, try dipping them in the egg mixture again before coating them in the mixture.
Food Safety Advice:
- Make sure to cook the fish and shrimp until they are cooked through and the internal temperature reaches 145°F (63°C).
Food History:
- Coconut-crusted fish is a popular dish in many tropical regions, especially in the Caribbean and Southeast Asia.
Flavor Profiles:
- This dish has a sweet and savory flavor from the coconut and mango salsa, with a crispy texture from the coconut-panko coating.
Serving Suggestions:
- Serve this dish as a main course for a summer dinner party or as an appetizer for a seafood feast.
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