John Myers
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Victoria Bass in Egg Shell and Mango-tomato Salsa
The perfect victoria bass in egg shell and mango-tomato salsa recipe with a picture and simple step-by-step instructions.
For the tomato and mango salsa
- 2 Fresh mango
- 500 g Tomatoes
- 4 Coriander stalks fresh
- 1 Fresh onion
- 1 Dried chili peppers
- 5 tbsp Linseed oil
- 1 tbsp Lime juice
- 1 tbsp Honey
- 2 Msp Ground cumin
- Salt
- Pepper
For the fish fillet
- 4 Victoria bass fillet
- 2 Eggs
- Flour
- Salt
- Pepper
- Parsely
- 2 tbsp Olive oil
Tomato and Mango Salsa
- Wash and dice tomatoes. Peel and dice the mango. Wash the coriander, shake dry and chop finely. Peel onion and chop finely. Put the tomatoes, mango and diced onion in a bowl. Mix the oil, lime juice, honey, salt, pepper, chopped chilli pepper, chopped coriander and pour over the mango and diced tomatoes.
Victoria perch
- Clean, sour and salt the fish fillet. Whisk eggs with parsley, salt and pepper. Let the oil get hot in a pan. Turn the fish fillet first in the flour, then in the egg and fry for 2-3 minutes on each side until brown.
- Serve the victoria perch with the salsa
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