John Myers
Goldbutt on Mango Salad
The perfect goldbutt on mango salad recipe with a picture and simple step-by-step instructions.
- 2 Fresh mangoes
- 0,5 bunch Coriander
- 2 Spring onions
- 4 tbsp Lemon juice
- 100 g Lemongrass sticks
- 50 g Desiccated coconut
- 2 Eggs
- 2 tbsp Flour
- 600 g Goldbutt fillets
- 4 tbsp Peanut oil
- For the salad: peel the mangoes and cut away a thick piece on each long side. Cut the remaining pulp from the core. Cut the mangoes into thin slices. Finely chop the coriander and onions and mix with the mangoes and lemon juice. Season with salt and pepper and set aside.
- For the breading: Remove the outer leaves from the lemongrass and cut away the dry ends. Finely chop the inner leaves. Mix the lemongrass and desiccated coconut in a plate. Whisk the eggs in a plate. Prepare the flour in a separate plate. Season the fish fillets with salt and pepper. Turn in the flour and knock off the flour lightly. Pull the fish through the egg and turn in the breading. Press these down well.
- Fry the fish fillets in a non-stick frying pan in oil over medium heat for 2 minutes on each side. Arrange the gold butt on the mango salad.
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