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Crispy Cod Fillet with Mango Salsa

Fish and Seafood

Crispy Cod Fillet with Mango Salsa
1 seven ounce mango, peeled and diced
3 shallots, peeled and minced
10 mint leaves, minced
3 Tablespoons sweet chili sauce
4 seven-ounce cod fillets
1 cup vegetable oil for deep frying
extra sweet chili sauce for those who might want it
1. Mix minced mango, shallots, minced mint leaves, and the sweet chili sauce, and refrigerate, and plan to use it within hours.
2. Cut every fish fillet in half, then make cross-cuts on each of them, but do not cut through, so they will curl up when fried.
3. Heat the oil and deep fry the pieces of fish until brown and crisp.
4. Remove the mango salsa from the refrigerator and put it on a serving plate. Put the fish on top, and serve with a side dish of the extra salsa.

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