Coconut Blackfish w/ Spicy Orange Marmalade Dipping Sauce

[ADDICTED]

Tried out a new idea I had and it was excellent. I'm sure alot of you have had coconut shrimp, well I figured I'd give coconut blackfish a shot and it was outstanding. I didn't really use any meaurements for the sauce, but its very simple and you can season to your liking using the spices specified.

Ingedients:
Blackfish fillets
Your favorite beer-batter recipe (If you don't have one use 1 cup of McCormick's beer-batter, 1/2 cup of white cornmeal, and 1/2 cup of flour. Mix all 3 together in bowl then start wisking in beer slowly til you get a nice consistency. You should pretty much use 1 12oz can/bottle of beer to get it rite.)
Flour
1 bag of shredded coconut (2 if you have alot of fillets)
1 large jar orange marmalade
1 bottle soy sauce
1 horse radish root
1 ginger root
1 Habenero pepper (only if you like sauce with a kick)
Red & black pepper

Put half the jar of marmalade in a bowl. Add 2 tbls of soy sauce, 1 tsp of black pepper, 1 tsp of red pepper, 3 heaping tbls of fresh ground horse radish, 1 tbls of fresh ground ginger. Mix all ingredients. If you want to give it a nice kick take 1 habenero pepper and stick a fork through the top to hold it. Roast it in a open flame on the stove til its totally charred and black. Immediately drop into a paper bag and roll bag air-tight. Let it sit for 5 minutes then remove. At this point you can srape off all the charred black skin. (try not to touch the pepper with your bare hands) You now have a roasted habenero pepper. Chop up very fine and mush with a fork. Stir into sauce. Cut fish fillets into nice plump finger size pieces. Roll pieces in flour thoroughly. Dip in batter and coat thoroughly and shake off any excess batter. Roll in cocunut until generously covered. Drop into deep fryer until they turn a nice deep golden color. Note: Don't have oil on to high or the coconut will brown very fast and fish won't be cooked all the way through. You just want the oil hot enough to gradually bring pieces to a golden slightly brown color. Let sit for about 7 minutes then serve and enjoy.

[Chris G]

You wouldn't have to twist my arm to eat that! Sounds real good.

Addicted, you could try to flour-egg-then Panko those fish with the coconut mixed into the panko too. That's how we would make coco shrimp at the caterer I worked for.

We'd add a decent amount of Panko, pulse it in a food processor, then fold in the coconut and bread the fish with that. The marmalade sounds hotter then hell!!! Right up my alley. Sounds perfect.

[ADDICTED]

Originally Posted by Chris G

You wouldn't have to twist my arm to eat that! Sounds real good.

Addicted, you could try to flour-egg-then Panko those fish with the coconut mixed into the panko too. That's how we would make coco shrimp at the caterer I worked for.

We'd add a decent amount of Panko, pulse it in a food processor, then fold in the coconut and bread the fish with that. The marmalade sounds hotter then hell!!! Right up my alley. Sounds perfect.

Thanks for the info Chris I'll give that a shot next time. The marmalade actually wasn't that hot (to me anyway but my gf thought so). Maybe this isn't the rite time of season for horse radish, but it just didn't have that bite I was looking for like in a good cocktail sauce. The habenero gave it what I was looking for along with some good flavor.

[Jellyfinger]

It looks like there going to crawl away.