Coconut-Crusted Fish Fillets With Mango Salsa

Mango Salsa:--
1 ripe mango, peeled & finely diced
¼ cup red onion, finely chopped
Juice of ½ lime
¼ cup orange capsicum, finely chopped
2 tbsp SIDS RASPBERRY VINEGAR
1 tbsp rice bran oil
2 tbsp fresh coriander, coarsely chopped
½ tsp curry powder
SIDS SALT & PEPPER to taste
Fillets:--
1 cup sweetened coconut, shredded
4 firm white fish fillets, lemon-fish or gurnard
⅔ cup all-purpose flour, divided
½ tsp cumin
1 tsp curry powder
SIDS CRAZY SALT to taste
1 egg
2 tbsp rice bran oil
2 tbsp butter

Mango Salsa: Stir together the mango, onion, lime juice, capsicum, SIDS RASPBERRY VINEGAR, oil, coriander and curry powder in a bowl. Season with SIDS SALT & PEPPER to taste. Set aside.
Fillets: Place the coconut flakes in a food processor and pulse very briefly, until they are a bit more finely shredded. Add ⅓ cup flour, cumin, curry powder, SIDS SALT & PEPPER and pulse to mix. Transfer mixture to a shallow plate.
In a small bowl, whisk the egg with 1 tablespoon water. Place the remaining ⅓ cup flour on a second plate.
Dredge the fillets first in the plain flour, (shaking off excess) then in the egg mixture, (letting excess drip off) and finally in the coconut mixture, coating both sides completely.
Heat the oil and the butter in a frypan over medium-high heat. Sauté the fillets until they are browned on both sides and cooked through on the inside, about 2-3 minutes per side.
Spoon a bit of the mango salsa on each fillet and serve.