Deep-Fried Mahi-Mahi Macadamia Nut Fingers
Mahi-mahi fingers marinated in ginger-soy, crusted in macadamia nuts and panko, deep-fried golden, served with three tropical marmalades: mint, horseradish, and chili.
Ingredients
- 2 cup fresh pineapple, diced
- 3 cup fresh papaya, diced
- 1 cup granulated sugar
- 1 tbsp fresh mint or spearmint, chopped
- 1 tsp chili sauce
- 2 each eggs, beaten
- 1 each green onion, minced
- 1 tbsp minced garlic
- 1 tbsp minced fresh ginger
- 1 tbsp soy sauce
- 3 lb mahi-mahi fillets, cut into 2x3-inch pieces
- 2 cup flour
- 3 each eggs, beaten (for coating)
- 1 0.5 cup macadamia nuts, minced
- 1 0.5 cup panko bread crumbs
- 4 cup vegetable oil, for deep frying
Instructions
- 1
Make tropical marmalade: combine pineapple, papaya, and 1 cup sugar in a saucepan. Bring to boil, then simmer, stirring every 5 minutes, 1 hour until jam consistency. Cool. Divide into 3 bowls: add mint to one, horseradish to second, chili sauce to third.
- 2
Mix together beaten eggs, green onion, garlic, ginger, soy sauce, 1 tsp sugar, and cornstarch. Season with salt and pepper. Marinate mahi-mahi in mixture 10 minutes. Drain.
- 3
Season flour with salt and pepper. Dip fish pieces in seasoned flour then the egg wash. Combine panko and macadamia nuts. Dip fish in macadamia nut mixture, coat well.
- 4
Heat 2.25-3 inches oil in wok or deep kettle to 365°F. Fry fish fingers a few at a time until golden. Drain on paper towels.
- 5
Serve with the three tropical marmalades.