Crispy Fish Salad with Shaved Red Onion, Mango, and Soy-Lime Vinaigrette

• 1 medium red onion, thinly sliced on a mandoline
• 1 mango, pitted, peeled, and chopped
• 5 radishes, thinly sliced on a mandoline
• 1 cup loosely packed fresh cilantro leaves
• Canola oil, for frying
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• Kosher salt and freshly ground black pepper
• 1 pound firm white fish fillets, such as tile, snapper, or striped bass, skin on, cut into 1/4-inch pieces
• 1/4 cup Soy-Lime Vinaigrette (recipe follows)
• Juice of 2 limes (about 1/4 cup)
• 3 tablespoons soy sauce
• 1 teaspoon hot sauce, such as sriracha
• 1 small shallot, finely chopped
• One 1-inch piece fresh ginger, peeled and finely chopped
• 1 garlic clove, minced
• 2 teaspoons honey
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• (makes 1 cup)

1. Fill a small bowl halfway with water and add 6 ice cubes.
2. Add the onion slices and let soak for 5 minutes.
3. This little trick removes the stinging bite of raw onion and makes the slices really crisp.
4. Drain the onion and pat dry with paper towels.
5. In a mixing bowl, combine the onion, mango, radishes, and cilantro.
6. Stick the salad in the refrigerator while preparing the fish.
7. Heat 2 inches of oil to 350F in a countertop electric fryer or deep pot.
8. If you dont have a deep-fry thermometer, a good way to test if the oil is hot enough is to stick the end of a wooden spoon or chopstick in it.
9. If bubbles circle around the end, then youre good to go.
10. Combine the flour and cornstarch on a plate and season with salt and pepper.
11. Lightly dredge the fish in the mixture, tapping off the excess.
12. Working in batches, put the fish in a fryer basket or spider strainer and carefully lower into the hot oil.
13. Fry the fish for 2 to 3 minutes, until golden brown and crispy.
14. Transfer to a paper towellined platter; season with salt and pepper while the fish is still hot.
15. Pour the vinaigrette over the mango salad, tossing to coat.
16. Arrange the salad on a platter and top with the fish.
17. Serve immediately.
18. Put the lime juice, soy sauce, hot sauce, shallot, ginger, garlic, honey, and pepper in a mixing bowl.
19. Slowly drizzle in the oil in a stream while whisking to emulsify the vinaigrette.

red onion, mango, radishes, cilantro, canola oil, flour, cornstarch, kosher salt, white fish, soylime vinaigrette, soy sauce, hot sauce, shallot, ginger, garlic, honey, freshly ground black pepper, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/crispy-fish-salad-with-shaved-red-onion-mango-and-soy-lime-vinaigrette-377756 (may not work)