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.
Plus, what’s not to love about more finger food in our lives! Does food just taste better that way, or is it only me?
Here’s a few of our other favorite finger food offerings:
Any kind of mild white fish could work here. Although, make sure it’s a filet that’s a bit taller or your “chips” won’t be as dippable in that mango salsa. Which is tons of fun isn’t it! Seafood and mangos go swimmingly well together! Haha, see what we did there?!
We prefer the ataulfo mango or honey mango, as they have a very small seed, so there is a high flesh to see ratio. Any kind of mango will do the job, make sure it’s ripe and has some “give” when you press the flesh slightly with your finger.
This fish chip dish is Whole30 and naturally Paleo. You can also cook the whole filet without slicing. Increase the time baked to 10-12 mins of the air fryer To make it Plant-based Whole30, I’m betting you could coat some firm tofu and have some fun results there. Might have to try that one soon myself!
fish chips & mango salsaCourse: AppetizersCuisine: AmericanDifficulty: Easy
- mango salsa
2 c fresh mango, peeled & cubed
4-5 tbsp green onion, sliced
4-5 tbsp red onion, diced
½ jalapeno, seeded/deveined & finely diced
1 tsp sesame oil
½ tsp fine sea salt
½ tsp furikake
⅛ tsp chipotle chili powder
Juice of 2-3 limes
Handful of cilantro, finely chopped
Pepper to taste
- mahi mahi chips
2 6 oz mahi mahi filets
1 tsp fine sea salt, divided
3 tbsp cassava flour
1 egg, room temperature
¼ cup potato flakes
¼ cup fine shred coconut
½ tsp furikake
avocado oil spray
chopped cilantro, for garnish (opt)
lime wedges (opt)
- 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 jalapeno 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 ¼“ 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 ¼ 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 ¼ tsp salt, tossing to combine. Crack egg into the 2nd dish and whisk well to combine. In the 3rd dish add potato flakes, coconut, ½ 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° 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° 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.
Pingback: fish chips and mango salsa — Back Porch Paleo | My Meals are on Wheels
Pingback: matcha latte ice cream matcha latte ice cream - Back Porch Paleo