Deep-Fried Mahi-Mahi Macadamia Nut Fingers

Recipe adapted from Sam Choy’s Island Flavors, by Sam Choy, published by Hyperion, 1999

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (3)

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Total Reviews: 3

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  • on July 07, 2012

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    Just made it. People love it

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  • on June 14, 2012

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    I just made the fish and my family couldn’t get enough of it. I had never cooked Mahi Mahi before, but my kid alone ate half the fish! And it was 2lbs! Need more fish next time, which I could have because I had plenty of coating to cover it. D-lish!

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  • on November 08, 2007

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    My husband and I are always looking for fabulous recipes and experimenting in the kitchen. This is by far our favorite dish to create together! The nutty flavor of the breading and the sweetness of the sauce are a perfect blend. We've tried a tropical sauce we found at the grocery store, and it was fantastic too. We never fail with Emeril's recipes!

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