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2 large shark filets, cut into fingers
1 egg, beaten
1/2 cup fine Ritz cracker crumbs
1/2 tsp. Cajun spice mix
1/4 tsp. pepper
1 Tbsp. finely chopped macadamia nuts
1 cup vegetable or light olive oil
In a heavy skillet, heat the oil until fragrant. Mix the cracker crumbs,
Cajun spice, pepper and nuts. Dip each shark finger in the egg, then in the
crumb mixture, then place in the oil and fry on all sides until golden brown and
flaky inside. Serve with the tropical chutney (recipe following).
1 Tbsp. light olive oil
1 medium onion, chopped
1 mango, chopped
1/2 papaya, chopped
1/2 tsp. fresh grated ginger
1/4 cup cider vinegar
1/4 tsp. lemon zest
Juice of 1 lime
1 dash of coriander
1 dash of mace
1/4 cup grated coconut
Put the olive oil and onion in a heavy saucepan. Cook until the onion gets a
little tender, but not transparent. Add the other ingredients (except the
coconut) and bring to a boil. Turn down the heat and simmer for about 20 to 30
minutes, or until the mixture looks like chunky preserves, but is a little more
liquid. Take off the heat and stir in the coconut. Can be served warm or cold.
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