Best Deep Fried Mahi Mahi Recipes

Deep-Fried Mahi-Mahi Macadamia Nut Fingers image

Provided by Food Network

Time 1h45m

Yield 8 servings

Number Of Ingredients 22

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

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.

Deep Fried Mahi Mahi Macadamia Nut Fingers image

Provided by Diana Adcock

Categories Mahi Mahi

Time 20m

Yield 16 serving(s)

Number Of Ingredients 5

3 lbs mahi mahi fillets, cut into 2 x 3 inch pieces
seafood soy sauce marinade
1 1/2 cups macadamia nuts, minced
vegetable oil (for frying)
tropical marmalade (for dipping)

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.

Nutrition Facts : Calories 162.4, Fat 10.1, SaturatedFat 1.7, Cholesterol 62, Sodium 75.4, Carbohydrate 1.7, Fiber 1.1, Sugar 0.6, Protein 16.7

Deep Fried Mahi-Mahi image

Number Of Ingredients 7

12 ounces mahi-mahi filets, or any mild white fish
2 cups vegetable oil (or enough to fill the pan 1/4 in ch deep)
BATTER
1 cup flour
1/2 cup milk or beer
1 teaspoon salt
1/2 teaspoon black pepper

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.

Nutrition Facts : Nutritional Facts Serves