Pan-fried cod with mango salsa
Fresh and crispy cod on a bed of tangy, sweet, and herb-infused flavors.
About 30 min
Fish & seafood
Ingredients
- 500 g cod fillet
- 1 dl all-purpose flour
- 1 tsp salt
- 1 egg
- 2 dl panko breadcrumbs
MANGO SALSA
- 200 g mango
- 2 tablespoons mango vinegar
- 1 tbsp yellow sriracha
- 0.5 dl cilantro
- 0.5 dl mint
- 1 tsp salt
CHILIMAYONNAISE
- 1 dl mayonnaise
- 2 tsp gochugaru
- 0.5 lime
PICKLED SILVER ONIONS
- 2 silver onions
- 0.5 dl rice vinegar
- 0.75 dl granulated sugar
- 1 dl water
SERVING
small corn tortilla breads
- 500 g torskrygg
- 1 dl vetemjöl
- 1 tsk salt
- 1 st ägg
- 2 dl panko ströbröd
MANGOSALSA
- 200 g mango
- 2 msk mangovinäger
- 1 msk gul sriracha
- 0,5 dl koriander
- 0,5 dl mynta
- 1 tsk salt
CHILIMAJONNÄS
- 1 dl majonnäs
- 2 tsk gochugaru
- 0,5 lime
PICKLAD SILVERLÖK
- 2 st silverlökar
- 0,5 dl risvinäger
- 0,75 dl strösocker
- 1 dl vatten
SERVERING
små majstortillabröd
Instructions
Cooking Mode
- Cut the cod into pieces and season with salt. Coat the pieces in flour, then dip them in egg, and finally coat them in panko.
- Sauté the fish in a little vegetable oil and butter over medium heat for about 2 minutes on each side.
- Mix the rice vinegar, sugar, and water. Stir until the sugar has dissolved. Add the sliced pearl onions and let them sit for a few hours, preferably overnight.
- Squeeze the lime into a separate bowl and add the remaining ingredients to the mayonnaise.
- Cut the mango into pieces and place them in a separate bowl. Add all the other ingredients to the mango salsa.
- Serve in corn tortilla bread.
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