Deep-Fried Mahi-Mahi Macadamia Nut Fingers Recipe

Name: Deep-Fried Mahi-Mahi Macadamia Nut Fingers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
["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."]

809

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 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, and more.

Yes, Deep-Fried Mahi-Mahi Macadamia Nut Fingers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Deep-Fried Mahi-Mahi Macadamia Nut Fingers

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