Step 1

• In a small pot, combine rice, 1 1⁄4 cupswater (2 1⁄4 cups for 4 servings), anda pinch of salt. Bring to a boil, thencover and reduce heat to low. Cookuntil tender, 15-18 minutes.• Keep covered off heat until ready toserve.

Step 2

• While rice cooks, wash and dryproduce.• Halve, peel, and thinly slice shallotlengthwise. Drain mango (reservingjuice). Roughly chop cilantro.Quarter lime.

Step 3

• In a small bowl, combine shallot,mango, half the cilantro, 1 tsp mangojuice (2 tsp for 4 servings), juice fromhalf the lime, salt, and pepper.• In a separate small bowl, combinemayonnaise, chili sauce, and a squeezeof lime juice (big squeeze for 4). Stirin water 1⁄2 tsp at a time until mixturereaches a drizzling consistency.

Step 4

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

Step 5

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

Step 6

• Divide rice and tilapia between plates;top tilapia with salsa. Drizzle rice withsweet chili-lime mayo and garnisheverything with remaining cilantro.Serve with any remaining limewedges on the side.Fish is fully cooked when internal temperature reaches 145°.