Crispy Marinated Pan-Fried Fish and Mango Slaw

 

2 T. store-bought tamarind paste extract or 1 (4- by 1-inch) block of tamarind pulp

1 T. spiced ginger-garlic paste

sea salt

1 tsp. Kashmiri chili powder (or any mild chili powder)

1 tsp. garam masala

1 pound firm white fish, such as haddock or halibut; skin-on is fine, but can be removed if preferred, cut into 2-inch pieces

1 mango, finely chopped

3 T. finely chopped red onion

1 T. minced mint or cilantro leaves

juice from ½ lime, plus lime wedges to serve

1 cup rice flour

½ cup neutral oil

 

If making fresh tamarind paste extract, place tamarind block into a medium bowl with ½ cup water. Microwave tamarind for 1 minute, then cover bowl for 5 minutes. Remove cover and let cool until warm to the touch. Massage the block with your hands to help separate pulp from fibers. Strain the tamarind mixture through a fine-mesh sieve, reserving the smooth pulp. Discard any fibers or seeds. In a medium bowl, mix spiced ginger-garlic paste, 1 tsp. salt, tamarind, chili powder and garam masala. Add fish and let marinate for 20 minutes up to 4 hours. Meanwhile, prepare the slaw. Mix together mango, red onion, herbs and lime juice in a bowl. Season with salt and set aside. Place rice flour on a plate; coat each piece of fish on all sides with rice flour, shaking off excess. Heat ½ cup oil in a large cast-iron skillet or frying pan over medium heat. Carefully add 4–5 pieces of fish at a time; don’t overcrowd the pan. Fry until browned, about 1–2 minutes per side. Transfer to a paper-towel-lined plate to drain the oil. Serve hot with mango slaw and more lime wedges on the side.