Thai Mango “Asian Slaw” with Fried Fish

Instructions

1. For Fried Fish:
1. Put saltines into a food processor and pulse until you have a fine cracker meal, then place into a shallow dish.
2. Beat the eggs thoroughly with 2 Tbsp. water and place into a similar shallow dish.
3. Place the flour into a third similar dish. Now you’ll have three dishes ready for the breading process.
4. Pat the fish dry and dredge through the flour. Take a couple of passes on each side and then let the excess fall off.
5. Dredge the floured fish through the egg wash. Take a couple of passes on each side to get the egg nicely mated with the flour coating.
6. Place the egg-washed fish, one piece at a time, into the cracker meal.
7. Carefully press the fish down into the crumbs to get them to stick. Flip and repeat a couple of times to get a complete and even coating then set each piece of fish on a plate or cutting board.
8. Place the coconut oil into a medium-sized thick-bottom skillet.
9. Turn the heat to just above medium and when the oil is hot, toss a small bit of egg wash into the oil. If it bubbles vigorously, gently put the fish in the oil.
10. Be very careful around this hot oil and handle the fish with tongs instead of a spatula.
11. Cook for 5-8 minutes on each side, until browned and place on a paper towel or baking rack so oil doesn’t pool.
2. For Asian Slaw:
1. Place coconut oil in medium-sized skillet and bring to med-high heat.
2. Add the diced peppers, sear for one minute; add celery heart, reduce heat, add the Thai Mango Simmer Sauce and remove from heat as soon as the sauce is hot.
3. Stir in the chopped scallions.
4. Add fish Sauce and/or sriracha to taste.
5. Serve immediately with fried fish, freshly cooked Jasmine rice and lime wedges.
6. Enjoy