Deep-Fried Mahi-Mahi Macadamia Nut Fingers

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   ["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."]

* Per serving · 4 servings · Values may vary.