Polynesian Coconut-Crusted Mahi Mahi Bites With Mango Salsa

Allergens

Fish, Eggs, Gluten

Ingredients

• 1 1/2 lbs mahi
• mahi fillet, cut into 16 bite
• sized pieces 1 cup unsweetened shredded coconut 1/2 cup all
• purpose flour 1/4 teaspoon ground black pepper 1/4 teaspoon salt 1/4 teaspoon ground cumin 2 large eggs, beaten Vegetable oil for frying Mango Salsa: 2 ripe mangoes, diced 1 small red onion, finely chopped 1 jalapeno pepper, seeded and minced 1/4 cup fresh cilantro, chopped 1 tablespoon fresh lime juice Salt and pepper to taste

Instructions

1. In a shallow dish, mix the shredded coconut, flour, black pepper, salt, and ground cumin.
2. In another shallow dish, beat the eggs.
3. Heat about 1 inch of vegetable oil in a deep frying pan over medium high heat to 350°F (175°C).
4. Dip each mahi mahi piece into the egg, then into the coconut mixture, pressing gently to adhere.
5. Fry the coated fish pieces in batches for about 2 minutes per side or until golden brown and cooked through. Transfer to a paper towel lined plate to drain excess oil.
6. In a bowl, combine mango, red onion, jalapeno, cilantro, and lime juice. Season with salt and pepper.
7. Serve the coconut crusted mahi mahi bites warm, accompanied by the mango salsa on the side.

Chef’s Insight

For an extra crunchy texture, toast the shredded coconut in a dry pan before mixing with the other dry ingredients.

Notes

Feel free to adjust the spiciness of the mango salsa by adding more or less jalapeno pepper.