- 150ml/¼ pint vegetable oil
- 1 free-range egg white
- 45g/1½oz; self-raising flour
- 100g/3½oz sole, sliced into 3 pieces
- ½ mango, peeled and cut into small cubes
- ½ chilli, seeds removed,finely chopped
- ¼ onion, finely diced
- ½ lime, juice only
- fresh chives, to garnish
- Heat the oil in deep heavy-bottomed saucepan until very hot or until a breadcrumb sizzles in it (CAUTION: Hot oil is very dangerous. Do not leave unattended).
- Place the egg white and flour into a bowl an whisk together to form a smooth batter. Add a little water if required.
- Dip the slices of fish in the batter and carefully lower into the hot oil. Deep-fry for three minutes, or until golden and cooked through.
- For the salsa, place all the salsa ingredients into a bowl and mix together.
- To serve, place the salsa into the centre of a serving plate. Place the fish on top of the salsa and garnish with the fresh chives.