Prepare an ice bath by filling a small bowl halfway with water and adding 6 ice cubes.

Thinly slice the red onion using a mandoline.

Soak the onion slices in the ice water for 5 minutes to remove their strong bite and make them crisp.

Drain the onion slices and pat them dry with paper towels.

Pit, peel, and chop the mango.

Thinly slice the radishes using a mandoline.

Combine the red onion, mango, radishes, and cilantro in a mixing bowl.

Refrigerate the salad while preparing the fish.

Heat 2 inches of canola oil to 350F in a deep fryer or pot.

Test the oil temperature by inserting the end of a wooden spoon or chopstick into the oil; if bubbles form around the end, the oil is hot enough.

Combine flour and cornstarch on a plate and season with salt and pepper.

Cut the white fish fillets into 1/4-inch pieces.

Dredge the fish lightly in the flour and cornstarch mixture, tapping off any excess.

Working in batches, carefully lower the fish into the hot oil using a fryer basket or spider strainer.

Fry the fish for 2 to 3 minutes, until golden brown and crispy.

Transfer the fried fish to a paper towel-lined platter and season with salt and pepper while still hot.

Prepare the soy-lime vinaigrette by combining lime juice, soy sauce, hot sauce, shallot, ginger, garlic, honey, and pepper in a mixing bowl.

Slowly drizzle in olive oil while whisking to emulsify the vinaigrette.

Pour the vinaigrette over the mango salad and toss to coat.

Arrange the salad on a platter.

Top the salad with the crispy fried fish.

Serve immediately.