Deep-Fried Mahi-Mahi Macadamia Nut Fingers Recipe - Cooking Index
Deep-Fried Mahi-Mahi Macadamia Nut Fingers Recipe - Cooking Index
| 2 cups | 292g / 10oz | Diced fresh pineapple |
| 3 cups | 438g / 15oz | Diced fresh papaya |
| 1/2 cup | 31g / 1.1oz | Fresh cape gooseberries (ground cherries) - (optional) |
| 1 cup | 198g / 7oz | Granulated sugar - plus |
| 1 teaspoon | 5ml | Granulated sugar |
| 1 tablespoon | 15ml | Chopped fresh mint or spearmint |
| 1/8 teaspoon | 0.6ml | Prepared horseradish |
| 1 teaspoon | 5ml | Chili sauce |
| 2 | Eggs - beaten | |
| 1 | Green onion - minced | |
| 1 tablespoon | 15ml | Minced garlic |
| 1 tablespoon | 15ml | Minced fresh ginger |
| 1 tablespoon | 15ml | Soy sauce |
| 1 teaspoon | 5ml | Sherry |
| 1 teaspoon | 5ml | Cornstarch |
| Salt - to taste | ||
| Freshly-ground white pepper - to taste | ||
| 3 lbs | 1362g / 48oz | Mahi-mahi (dolphin-fish) fillets - cut 2" by 3" pieces |
| 2 cups | 125g / 4.4oz | Flour |
| 3 | Eggs - beaten | |
| 1 1/2 cups | 139g / 4.9oz | Macadamia nuts - minced |
| 1 1/2 cups | 219g / 7.7oz | 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 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.
This recipe yields 8 servings.
Source:
EMERIL LIVE with Emeril Lagasse - Recipe adapted from Sam Choy's Island Flavors, by Sam Choy, published by Hyperion, 1999 - From the TV FOOD NETWORK - (Show # EM-1C26)
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