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Deep−Fried Mahi−Mahi Macadamia Nut Fingers
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Cup Fresh pineapple; diced
Cup Fresh papaya; diced
/2 Cup Fresh cape gooseberries; (ground cherries, optional)
Cup; plus 1 teaspoon, granulated sugar
Tablespoon Fresh mint or spearmint; chopped
/8 Teaspoon Prepared horseradish
Teaspoon Chili sauce
Eggs; beaten
Green onion; minced
Tablespoon Minced garlic
Tablespoon Minced fresh ginger
Tablespoon Soy sauce
Teaspoon Sherry
Teaspoon Cornstarch
Salt
Freshly ground white pepper
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Pound Mahi−mahi; (dolphinfish) fillets, cut into 2 by 3−inch pieces
Cup Flour
Eggs; beaten
−1/2 Cup Macadamia nuts; minced
−1/2 Cup Panko bread crumbs
Vegetable oil for deep frying
In a saucepan, combine the pineapple, papaya, gooseberries and 1 cup of
sugar. Bring to a boil, then simmer, stirring every 5 minutes to avoid
scorching, for 1 hour or until mixture reaches jam consistency. Cool. Divide
papaya mixture into 3 bowls. Fold in fresh mint to one bowl, horseradish to
another and chili sauce to the third. Set aside.
In a mixing bowl, combine the eggs, green onions, garlic, ginger, soy sauce,
sherry, remaining teaspoon 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 minutes. Drain. Season the flour with salt and pepper.
Dip the fish pieces 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 mixture. Coat well.
In a wok or deep, heavy kettle, heat 2 1/4 to 3 inches of oil on medium−high
heat until it registers 365 degrees F on a deep fry thermometer. Fry fish
fingers a few at a time until golden. Drain briefly on paper towels and
serve with the tropical marmalade.
Yield: 8 servings
Deep−Fried Mahi−Mahi Macadamia Nut Fingers
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