For the Fish:
2 fillets of red snapper or any flaky white fish
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 cup of flour
1/2 cup of panko breadcrumbs
1/2 cup of vegetable oil for frying
For the Mango Salsa:
2 large half ripe mangoes, peeled and cubed
1 bosc pear, seed removed and chopped into cubes
1/4 of a large white onion, chopped into small cubes
1 green jalapeno pepper, deseeded and chopped small
1 red Fresno pepper, deseeded and chopped small
juice of 1 lemon
1/2 cup of chopped cilantro
1 teaspoon salt
1/2 teaspoon black pepper
Pat the fish dry with paper towels. Season with salt, pepper and paprika. Set aside.
For the Mango salsa, add everything to a bowl and mix together, adjust salt and pepper as necessary. Place in the fridge for 30 minutes.
Heat the oil in a skillet on medium.
Whisk the egg in a bowl. Dip the fillets in the flour first, shake off any excess eggs, then dip it into the egg, then into the panko.
All the breaded fish to sit while the oil is heating. To test if the oil is hot enough, just add a pinch of the panko to the oil, if it sizzles right away, then you are set.
Fry the fish fillets until a nice brown color, flipping for both sides. Drain on paper towels.
To serve, just add a little of the salsa over the fish and squeeze a few drops of lemon juice over it.