Diamond Bakery Surf & Sand-wich Trio
Recipe by Laura Kurella
Diamond Bakery Surf & Sand-wich Trio
#1 Crispy Mahi Mahi Club
Prep time: 15 mins; Cook time: 10 mins. Serves 2
Ingredients
• GRAHAM HONEY BUTTER
• 1/4 cup salted butter, softened
• 2 tablespoons Diamond Bakery Graham Cracker Crumbs
• 2 teaspoons honey
• Pinch of cayenne pepper
• CRISPY-SWEET GRAHAM BACON
• 1/4 cup packed brown sugar
• 1/4 cup Diamond Bakery Graham Cracker Crumbs
• pinch black pepper and cayenne (optional)
• 4 slices thick-cut bacon
• CRISPY SODA FISH
• 2 (6-oz) Mahi Mahi fillets
• 1/2 cup Diamond Bakery Soda Cracker Meal
• 1 large egg, beaten
• 1/4 cup all-purpose flour
• Salt and pepper, to taste
• 1/4 cup canola or vegetable oil (for frying)
• 2 brioche buns (or 4 thick slices brioche bread)
• 1 cup frisée or leaf lettuce
• 1 large tomato, sliced
• 1/4 cup pickled red onion
Instructions
BUTTER
1. In a small bowl using a whisk, whip the softened butter, graham cracker crumbs, honey, and
cayenne pepper together until smooth. Set aside.
BACON
1. Preheat oven to 350°F (175°C). Mix brown sugar, graham cracker crumbs, and spices.
2. Coat bacon slices thoroughly with the mixture.
3. Bake on a wire rack over a foil-lined sheet for 20–30 minutes until caramelized.
FISH
1. Pat the mahi mahi fillets completely dry and season both sides with salt and pepper.
2. Coat fillets in flour, shaking off all excess.
3. Submerge in the beaten egg.
4. Press firmly into the Soda Cracker Meal until fully coated on all sides.
5. Heat 1/4-inch of oil in a skillet over medium-high heat (approx. 350°F or 175°C)
6. Pan-fry the fillets for 4–5 minutes per side until the crust is deep golden brown and the fish
flakes easily. Remove to a paper towel-lined plate.
ASSEMBLY
1. Toast the brioche bread until golden.
2. Spread a generous layer of the Graham Honey Butter on the bottom toast.
3. Add a layer of frisée/lettuce, followed by the crispy mahi mahi fillet.
4. Top with two slices of bacon, then tomato slices, and pickled red onions, or as desired.
5. Finish by spreading more Graham Honey Butter on the top of the bun or toast before closing
the sandwich.
The creamy sweetness of the corn balances the salty, savory crunch of the Mahi Mahi Club!
#2 Southern-Style Scalloped Corn
Prep time: 10 mins; Cook time: 30 mins. Serves 4.
Ingredients
• 2 cans (15 oz each) whole kernel corn, drained
• 1 can (15 oz) cream-style corn
• 2 eggs, beaten
• 1 cup Diamond Bakery Soda Cracker Meal, divided use
• 1/2 cup milk
• 4 tablespoons melted butter
• Salt and black pepper, to taste
• ½ cup shredded cheddar cheese (optional)
Instructions
1. In a large bowl, combine the drained corn, cream-style corn, beaten eggs, milk, melted
butter, and ½ cup of the Soda Cracker Meal.
2. Season with salt and pepper, then transfer the mixture into a greased 9x13 baking dish.
3. Sprinkle the remaining ½ cup of Soda Cracker Meal evenly over the top. (If using cheese, sprinkle it on before the cracker meal.)
4. Bake at 350°F (175°C) for 30–40 minutes, or until the center is set and the cracker crust is
golden brown.
The perfect complement to this meal is a tall glass of Island-style iced tea!
#3 Plantation Iced Tea (Non-Alcoholic)
Ingredients
• 24 ounces unsweetened black tea
• 8 ounces pure pineapple juice
• Garnish (optional)
• 2 sprigs of mint
• 2 pineapple wedges
• 1 teaspoon melted salted butter
• 1 tablespoon Diamond Bakery Graham Cracker Crumbs
Instructions
1. In a pitcher, combine tea with pineapple juice, then pour into two tall glasses.
2. To prepare garnish, if using, combine melted butter with graham cracker crumbs, then sprinkle
on pineapple wedges.
3. Run prepared pineapple under a broiler just until singed lightly, then place on a drink with a sprig of mint.
