Deep-Fried Mahi-Mahi Macadamia Nut Fingers

Name: Deep-Fried Mahi-Mahi Macadamia Nut Fingers
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 8 servings
Cuisine: caribbean
Ingredients: 2 cups fresh pineapple, diced; 3 cups fresh papaya, diced; 1/2 cup fresh cape gooseberries (ground cherries, optional); 1 cup, plus 1 teaspoon, granulated sugar; 1 tablespoon fresh mint or spearmint, chopped; 1/8 teaspoon prepared horseradish; 1 teaspoon chili sauce; 2 eggs, beaten; 1 green onion, minced; 1 tablespoon minced garlic; 1 tablespoon minced fresh ginger; 1 tablespoon soy sauce; 1 teaspoon sherry; 1 teaspoon cornstarch; Salt; Freshly ground white pepper; 3 pounds mahi-mahi (dolphinfish) fillets, cut into 2 by 3-inch pieces; 2 cups of flour; 3 eggs, beaten; 1 1/2 cup macadamia nuts, minced; 1 1/2 cups panko bread crumbs; Vegetable oil for deep frying

Getting reviews...

Total: 1 hr 45 min

Prep: 15 min
Cook: 1 hr 30 min

Yield: 8 servings

Total: 1 hr 45 min

Prep: 15 min
Cook: 1 hr 30 min

Yield: 8 servings

Ingredients

2 cups fresh pineapple, diced

3 cups fresh papaya, diced

1/2 cup fresh cape gooseberries (ground cherries, optional)

1 cup, plus 1 teaspoon, granulated sugar

1 tablespoon fresh mint or spearmint, chopped

1/8 teaspoon prepared horseradish

1 teaspoon chili sauce

2 eggs, beaten

1 green onion, minced

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

1 tablespoon soy sauce

1 teaspoon sherry

1 teaspoon cornstarch

Salt

Freshly ground white pepper

3 pounds mahi-mahi (dolphinfish) fillets, cut into 2 by 3-inch pieces

2 cups of flour

3 eggs, beaten

1 1/2 cup macadamia nuts, minced

1 1/2 cups panko bread crumbs

Vegetable oil for deep frying

Directions

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.