Deep-fried Mahi-mahi Macadamia Nut Fingers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Seafood, Grains, Vegetables | Emlive08, New | 1 | Servings | |
INGREDIENTS
| 2 | c | Fresh pineapple, diced |
| 3 | c | Fresh papaya, diced |
| 1/2 | c | Fresh cape gooseberries |
| ground cherries | ||
| optional | ||
| 1 | Cup, plus 1 teaspoon | |
| granulated sugar | ||
| 1 | T | Fresh mint or spearmint |
| chopped | ||
| 1/8 | t | Prepared horseradish |
| 1 | t | Chili sauce |
| 2 | Eggs, beaten | |
| 1 | Green onion, minced | |
| 1 | T | Minced garlic |
| 1 | T | Minced fresh ginger |
| 1 | T | Soy sauce |
| 1 | t | Sherry |
| 1 | t | Cornstarch |
| Salt | ||
| Freshly ground white pepper | ||
| 3 | lb | Mahi-mahi, dolphinfish |
| fillets cut into 2 | ||
| by 3-inch pieces | ||
| 2 | c | Flour |
| 3 | Eggs, beaten | |
| 1 1/2 | c | Macadamia nuts, minced |
| 1 1/2 | c | Panko bread crumbs |
| Vegetable oil for deep | ||
| frying |
INSTRUCTIONS
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 Recipe adapted from Sam Choy's Island Flavors, by Sam Choy, published by Hyperion, 1999. Converted by MC_Buster. Recipe by: EMERIL LIVE SHOW #EMIC26 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 4545
Calories From Fat: 1577
Total Fat: 186.5g
Cholesterol: 930mg
Sodium: 2000.6mg
Potassium: 3097.1mg
Carbohydrates: 671.7g
Fiber: 58g
Sugar: 192.1g
Protein: 97g