Macadamia Nut Encrusted Snapper

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Making irresistible, original recipe foods with Aloha Spirit since 1950. Welcome to our ohana & mahalo for helping us spread Aloha Spirit.
Recipe Details

2 cups Mauna Loa Dry Roasted Macadamia Nuts, chopped

1 cups Panko Bread Crumbs

2 pounds Snapper or other white fish

6 eggs

2 cups flour

2 teaspoons salt

1 teaspoon pepper

1 cup vegetable oil

(1) 15 ounce can Del Monte diced mango, drained

1 1/2 cups Del Monte pineapple chunks, drained, 1/4-inch dice

1/2 cup Red Onion diced

2 tablespoons cilantro, chopped

1 tablespoon Rice vinegar

1 tablespoon lemon juice

1/2 teaspoon ground cardamom

1 tablespoon Chopped jalapeno pepper (optional)

Step 1
Fish Preparation:
Step 2
Cut snapper into 3”pieces and set aside.
Step 3
Beat eggs in a large bowl and set aside.
Step 4
Mix flour, salt and pepper in another bowl, set aside.
Step 5
Mix chopped macadamia nuts and bread crumbs in a third bowl and set aside.
Step 6
In flour bowl, dust 4 pieces of snapper at a time, then dip in egg wash.
Step 7
Remove the pieces from the egg wash and press into macadamia nut and bread crumb crust. Crust completely. Set aside.
Step 8
Continue process until all fish is breaded.
Step 9
In a large sauté pan, heat oil on medium high, to 350 degrees, or until a piece of bread crumbs bubbles.
Step 10
Carefully cook 6 pieces of crusted snapper at a time, turning over once, until golden brown and cooked through, about 6 minutes. Set aside on paper towel.
Step 11
Salsa Preparation:
Step 12
Pour all ingredients into a bowl and stir to combine.
Step 13
Serve over hot fish.
Step 14
Can be made a few hours ahead.

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