Ingredients (serves 4)
1 1/2 lb mahi mahi fillet
1 c all purpose flour
2 c panko breadcrumbs
4 eggs (whisked)
1 pineapple (trimmed and rough chopped)
3 Tbsp mayonnaise
1 Tbsp Old Bay seasoning
1 white onion
1 bunch of cilantro
1 head of Bibb lettuce
1 tsp turmeric
1 Tbsp curry powder
4 corn tortillas
1/2 c cabbage
2 carrots (peeled and thinly sliced)
4 c canola oil
Salt and pepper to taste
Slice four-and-a-half-inch thick strips of the mahi mahi. Bread by dusting each slice in the seasoned all purpose flour. Dip them in the whisked egg and finally, coat each in the seasoned panko bread crumbs. Place in the refrigerator until you are ready to fry them.
To make the pineapple chutney, start by sweating chopped onion and jalapeño over medium-high heat with a little bit of oil. When they have become soft and translucent, add the pineapple and turmeric. Cover and cook over medium heat for another 10 minutes.
Add the entire mixture to the food processor, along with half the cilantro. Pulse the mixture four or five times until everything has become nicely incorporated. Spread over a sheet tray and put into the refrigerator to cool.
Heat the four cups of canola oil to 350 degrees in a large enough pot that the oil only fills it halfway. While the oil is heating, dress the thinly sliced carrot and cabbage by mixing the juice of one lime with the mayonnaise and Old Bay seasoning. Toss the vegetables in the dressing.
When the oil is hot, fry the fish for about three minutes or until it becomes golden brown and floats on top of the hot oil. Place the cooked fish on a towel while you assemble the tacos.
Heat each tortilla over an open flame, then spread a healthy portion of the pineapple chutney over the tortilla. Place a large leaf of Bibb lettuce over the chutney, followed by the fish. Fold the taco and top with the cabbage and carrot. Garnish with a sprig of cilantro and the remaining limes.