This is a print preview of "Deep Fried Mahi Mahi Macadamia Nut Fingers" recipe.

Deep Fried Mahi Mahi Macadamia Nut Fingers Recipe
by Global Cookbook

Deep Fried Mahi Mahi Macadamia Nut Fingers
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  Servings: 8

Ingredients

  • 2 c. Diced fresh pineapple
  • 3 c. Diced fresh papaya
  • 1/2 c. Fresh cape gooseberries (grnd cherries) (optional)
  • 1 c. Granulated sugar plus
  • 1 tsp Granulated sugar
  • 1 Tbsp. Minced fresh mint or possibly spearmint
  • 1/8 tsp Prepared horseradish
  • 1 tsp Chili sauce
  • 2 x Large eggs beaten
  • 1 x Green onion chopped
  • 1 Tbsp. Chopped garlic
  • 1 Tbsp. Chopped fresh ginger
  • 1 Tbsp. Soy sauce
  • 1 tsp Sherry
  • 1 tsp Cornstarch Salt to taste Freshly-grnd white pepper to taste
  • 3 lb Mahi-mahi (dolphin-fish) fillets cut 2" by 3" pcs
  • 2 c. Flour
  • 3 x Large eggs beaten
  • 1 1/2 c. Macadamia nuts chopped
  • 1 1/2 c. Panko bread crumbs Vegetable oil for deep frying

Directions

  1. In a saucepan, combine the pineapple, papaya, gooseberries and 1 c. of sugar. Bring to a boil, then simmer, stirring every 5 min to avoid scorching, for 1 hour or possibly till mix reaches jam consistency. Cold. Divide papaya mix into 3 bowls. Mix in fresh mint to one bowl, horseradish to another and chili sauce to the third. Set aside.
  2. In a mixing bowl, combine the Large eggs, green onions, garlic, ginger, soy sauce, sherry, remaining tsp. of sugar and cornstarch. Mix well. Season with salt and pepper. In a large mixing bowl, marinate the mahi-mahi "fingers" in the marinade for 10 min. Drain. Season the flour with salt and pepper. Dip the fish pcs in the seasoned flour and then the egg. In a mixing bowl combine the panko bread crumbs and the macadamia nuts. Mix well. Dip the fish in the macadamia nut mix. Coat well.
  3. In a wok or possibly deep, heavy kettle, heat 2 1/4 to 3 inches of oil on medium-high heat till it registers 365 degrees on a deep-fry thermometer. Fry fish fingers a few at a time till golden brown. Drain briefly on paper towels and serve with the tropical marmalade.
  4. This recipe yields 8 servings.