Ingredients

1 lb Rainforest Basa Fillet, thawed, cut into 6 oz pieces, seasoned

2 cups neutral oil or shortening 2 cups All purpose flour

1 tablespoon paprika

1 tablespoon garlic powder 1 teaspoon salt

 

Escoveitch Pickle

1 cup white vinegar

2 scotch bonnet pepper, sliced

1 medium carrot, fine julienne

1 onion, thinly sliced

1 tablespoon brown sugar

1 teaspoon whole pimento

 

Mango Remoloude

1 cup mayonnaise

½ cup Rainforest frozen mango chunks

1 scotch bonnet pepper, seeds and veins removed

Directions

Escoveitch Pickle

  1. Set the vinegar over medium heat and bring to a boil. Remove from heat and immediately place onions, carrots, scotch bonnet pepper, whole pimento and Stir and set aside.

Mango Remoloude

  1. In a blender, blend on high speed, mayonnaise, Rainforest Mango Chunks, deseeded and devein scotch bonnet pepper until Place in a bowl, cover and set aside in the refrigerator.

Crispy Basa Fillet

  1. Preheat neutral oil or shortening until it reaches 350
  2. Toss your seasoned Rainforest Basa Fillet in the flour lightly and make sure it is completely covered. Dust off any excess flour against the side of the bowl.
  3. Carefully drop each piece into the hot oil and cook for 7-9 minutes, or until light brown and crispy on the outside.
  4. Allow to rest in a dry container and 2 minutes and serve