Town Docks Fried Pineapple
Juicy pineapple battered, deep fried, and served with sweet chili sauce. Pure gold!
Ingredients
- 1 pineapple, peeled, cored and cut into rings
- 8 cups clam fry mix (can be purchased at most grocery stores)
- 4 cups cold water
- Kosher salt and freshly ground black pepper (plus any additional seasonings)
- 4 oz sweet chili sauce (such as Mae Ploy)
- canola oil, for frying
Instructions
- Heat 2-3 inches of canola oil in a heavy-bottom pot to 350℉.
- Whisk half of the clam fry mix with the water in a wide bowl or dish.
- Season the other half as you wish and place in another wide bowl or dish.
- Working in batches, dredge the pineapple in the "wet fry” mix, allowing the excess to drip off. Next, coat the pineapple in the "dry fry" mix, pressing down gently so it adheres well.
- Fry until golden brown and remove using a slotted spoon or a kitchen spider. Season with salt and pepper and drain on a plate layered with paper towels.
- Let cool a few moments before digging in!
Chef Tips!
Add any additional seasoning that you like to the dry fry mix - we can't give away our secrets here! Experiment with sweet, savory, or common spice blends such as Jamaican Jerk, Old Bay, or Chinese 5-Spice.
Make sure to use fresh pineapple - it makes all the difference!
If you prefer to make your own clam fry mix, substitute equal parts corn flour and all-purpose flour.
Town Docks Fried Pineapple
Juicy pineapple battered, deep fried, and served with sweet chili sauce. Pure gold!
Ingredients
- 1 pineapple, peeled, cored and cut into rings
- 8 cups clam fry mix (can be purchased at most grocery stores)
- 4 cups cold water
- Kosher salt and freshly ground black pepper (plus any additional seasonings)
- 4 oz sweet chili sauce (such as Mae Ploy)
- canola oil, for frying
Instructions
- Heat 2-3 inches of canola oil in a heavy-bottom pot to 350℉.
- Whisk half of the clam fry mix with the water in a wide bowl or dish.
- Season the other half as you wish and place in another wide bowl or dish.
- Working in batches, dredge the pineapple in the "wet fry” mix, allowing the excess to drip off. Next, coat the pineapple in the "dry fry" mix, pressing down gently so it adheres well.
- Fry until golden brown and remove using a slotted spoon or a kitchen spider. Season with salt and pepper and drain on a plate layered with paper towels.
- Let cool a few moments before digging in!
Chef Tips!
Add any additional seasoning that you like to the dry fry mix – we can’t give away our secrets here! Experiment with sweet, savory, or common spice blends such as Jamaican Jerk, Old Bay, or Chinese 5-Spice.
Make sure to use fresh pineapple – it makes all the difference!
If you prefer to make your own clam fry mix, substitute equal parts corn flour and all-purpose flour.