Deep Fried Mahi Mahi Recipes

Steps:

• 1. Cut the fish into 1x3 inch slices. 2. Place all the batter ingredients in a bowl and stir to form a thick batter (it can be a little lumpy). Add the fish and coat each piece well. 3. Heat the oil in a deep skillet over medium-high heat. Add the coated fish but don't crowd the pan. Cook for 2 minutes or until the bottoms are golden brown. Carefully flip the pieces over with tongs, and cook another 2 minutes or until the other side is golden brown. Drain on paper towels and serve hot. Important tip To test if the oil is hot enough, drop a bit of batter in the pan. If the batter sizzles, the oil is ready.

Steps:

• 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.

Steps:

• In a large mixing bowl marinate the mahimahi fingers in the seafood soy sauce marinade for 10 minutes.
• Drain, dip the fish pieces into the nuts to coat.
• In a wok or deep heavy kettle heat 3 inches of oil on medium high heat.
• Fry fingers a few at a time until golden.
• Drain on paper towels and serve with tropical marinade.