Panko-Crusted Tilapia with Mango Salsa

• While rice cooks, wash and dry produce. • Halve, peel, and thinly slice shallot lengthwise. Drain mango (reserving juice). Roughly chop cilantro. Quarter lime.

• In a small bowl, combine shallot, mango, half the cilantro, 1 tsp mango juice (2 tsp for 4 servings), juice from half the lime, salt, and pepper. • In a separate small bowl, combine mayonnaise, chili sauce, and a squeeze of lime juice (big squeeze for 4). Stir in water 1⁄2 tsp at a time until mixture reaches a drizzling consistency.

• Halve tilapia* lengthwise. (TIP: Each fillet will have a larger piece and a smaller piece.) Pat dry with paper towels. • In a shallow dish, combine Fry Seasoning, sour cream, 1 TBSP water (2 TBSP for 4 servings), salt, and pepper. • On a plate, combine panko and cornstarch. • Dip each fillet into sour cream mixture until coated on both sides, then press into panko mixture until evenly coated.

• Heat a 1⁄3-inch layer of oil in a large, preferably nonstick, pan over medium- high heat. Once oil is hot enough that a pinch of panko mixture sizzles when added to the pan, add coated tilapia; cook until crust is golden and tilapia is cooked through, 2-3 minutes per side. (For 4 servings, fry tilapia in batches.) • Transfer to a paper-towel-lined plate.