Combine the potato chips and chili powder in a food processor and blend to a fine powder. Transfer to a shallow plate. One at a time, dredge each fillet in the mixture, coating both sides. Place the coated fillets on a plate.
Heat the oil in a large sauté pan over high heat. Season fillets with salt. Working in batches to avoid overcrowding the pan, sear the fillets, turning once, until golden brown and crispy, about 3-4 minutes per side.
To assemble the sandwiches, slice the baguette lengthwise. Spread the bottom half with the Citrus Mayonnaise, then top with lettuce leaves. Lay the fish fillets atop the lettuce and top with the Pickled Mango. Replace the top piece of the baguette and cut into 2-inch slices for serving.
Yields 8 servings
Pickled Mango
Combine the vinegar and green mango in a small saucepan with 2 cups of water and bring to a boil. Reduce heat to a simmer and simmer for 10 minutes. Add the yellow mango, tomatoes, sugar, chilies, jalapenos, onion, garlic, mustard seeds, bay leaves and coriander and simmer for 5 minutes. Remove from heat and let cool. Season generously with salt.
Can be stored in an airtight container in the refrigerator for 2 months.
Yields 6 cups
Citrus Mayo:
In a large bowl, whisk together the mayonnaise, olive oil, lime juice, lemon zest and juice, Tabasco, Worcestershire sauce, chili powder and salt.
Can be stored in an airtight container in the refrigerator for up to 1 week.
Yields 1½ cups
