Fried Mahi Mahi Recipe

This fried mahi mahi recipe will change how you make fish and chips!

Mahi mahi is a versatile fish in the kitchen because it’s firm enough to sear, bake, air fry or fry. When breaded and fried it makes a great alternative to halibut in fish and chips.

It’s also yummy with a zesty sauce drizzled on top or on the side for dipping.

I love to cook Mahi Mahi fillets in the summer for cookouts and picnics. It tastes amazing with fresh summer salads, or throw it on a bun for an easy flavorful dinner.

With a short prep time, you’ll see just how easy it is to fry up the perfect mahi mahi.

Method

1. Cut the Mahi Mahi
   

   Cut both mahi mahi filets into 1×3 inch pieces. Pat the outsides dry with a paper towel.
   

2. Prepare the Batter
   

   Set out three medium shallow bowls.

   In one, place cornmeal, flour, salt, and pepper. In the second bowl, add eggs and beer (or milk). In the third bowl, add garlic powder, thyme, parsley, and breadcrumbs.

   Whisk together the ingredients in each bowl so they are well incorporated.
   

3. Batter the Mahi Mahi
   

   Start by dipping the mahi mahi into the flour mixture, followed by the egg and beer mixture. Finish it off by rolling the fish in the breadcrumbs. Only do a few fish pieces at a time so every piece gets coated evenly.
   

4. Refrigerate
   

   Place the battered fish onto a baking sheet lined with parchment paper. Refrigerate the fish for 30-45 minutes. This will help it firm up before frying.
   

5. Deep Fry the Mahi Mahi
   

   Place a skillet over medium high heat and add frying oil. Once the oil reaches 350°F, start adding the fish pieces to the pan. Let each piece of fish fry for about 4 minutes on each side, flipping halfway through.

   The batter will be golden brown when the mahi mahi is fully cooked.
   

6. Drain Oil and Serve
   

   Remove the fish from the skillet with tongs and transfer it to a metal cooling rack. Let the excess oil drain, then serve your mahi mahi hot.
   

Easy Tips for the Best Fried Mahi Mahi Recipe

Make Sure the Oil is Hot, But Not Too Hot!

The temperature of your oil is critical to ensure crispy, light tasting fish. If the temperature is too low, your fish will soak up all the oil and be way too greasy. If it’s too hot, your batter will burn and the inside of your fish will be undercooked.

The best frying temperature for mahi mahi is between 350-375°F. Thinner pieces can be cooked at 350°F. For thicker pieces, cook at 375°F.

Don’t Overcrowd the Pan

Don’t try to save time by frying all your fish at once. As you add more fish, the oil temperature drops. The result will be soggy batter and oily fish.

Instead, cook your fish in small batches. Then once you’re done, reheat everything in the oven at 300°F for 2-3 minutes.

Season Your Mahi Mahi

You don’t need to add too much salt to your fish batter. You’ll get a punchier flavor if you season the mahi mahi right when it comes out of the fryer.

Use table salt rather than Kosher salt so it will stick to the fried fish better.

Avoid Overcooking the Fish

Seafood cooks quickly and is notoriously easy to overcook. If you leave the fish too long in the fryer, it will stop emitting steam and absorb the oil instead.

You can tell the mahi mahi is done when the bubbling and sizzling stops. Usually, this takes about 3 minutes.

Drain the Oil with a Metal Rack

Although it’s common advice, paper towels aren’t the best way to drain oil from fried fish. Paper towels tend to cause a soggy crust, which will just tear off the fish.

A metal rack allows the oil to drain away from the fish and keeps it crispy.