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"The belly rules the mind."--Spanish Proverb

Mahi-Mahi Nuggets Recipe

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This recipe for Mahi-Mahi Nuggets is from 2nd Annual Biad Chili TOUGH BOOK of Green Chile Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Peanut or canola oil, for frying

Egg Wash:
3 eggs
1/3 cup water

Coating:
2 cups self-rising flour
1 teaspoon ground black pepper


Breading:
2 cups Panko (also known as Japanese style) bread crumbs
1 pound boneless skinless Mahi Mahi fillets (also known as dolphin fish), sliced into 2-inch pieces

Dipping Sauce:
2 fresh hot or mild green chilies, chopped
1 1/2 cups lychee jam
1/4 cup white vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
Directions:
Heat oil in a deep skillet or deep fryer to 350° F.

In medium bowl, whisk eggs and water together until well blended. In shallow bowl, combine flour and black pepper. Place Panko bread crumbs in separate shallow bowl.

One at a time, dredge fish pieces into flour mixture, dip into egg mixture, then dredge into bread crumb mixture. Fry in batches 5 minutes per side or until juices run clear and golden brown, turning frequently. Remove from the oil with slotted spoon and allow to drain on paper-lined plate.

In small bowl, whisk sauce ingredients together until smooth.

Serve nuggets hot or warm with sauce.

 

 

 

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