Ingredients:
- 700g (1.5 lbs) Mahi Mahi fillets, cut into 4 equal portions
- 30g (2 tbsp) Lemon juice, freshly squeezed
- 5g (1 tsp) Sea salt
- 2g (½ tsp) Freshly ground black pepper
- 180g (1 ½ cups) All-purpose flour
- 60g (½ cup) Cornstarch
- 5g (1 tsp) Fine sea salt (for dredge)
- 3g (½ tsp) Smoked paprika
- 2g (½ tsp) Garlic powder
- 1 Large lemon, zested finely (about 5g/1 tsp of zest)
- 2 Large eggs
- 30ml (2 tbsp) Milk
- 950ml – 1.2 litres (4-5 cups) High smoke point oil (Canola, Vegetable, or Peanut oil)
Instructions:
- Pat the Mahi Mahi fillets bone dry with kitchen paper. Brush each fillet lightly with the fresh lemon juice and season generously and evenly with salt and pepper.
- Set up the breading station: In the first shallow dish, combine flour, cornstarch, salt, garlic powder, smoked paprika, and lemon zest. Whisk thoroughly. In the second dish, whisk the eggs and milk vigorously until slightly frothy. The third dish will reuse the dry mix from the first dish.
- Bread the fillets using the double-dipping method: Dip each seasoned fillet into the first Dry Mix, shake off excess; transfer to the Egg Wash, allowing excess to drip off; then dip immediately and firmly into the final Dry Mix, pressing the coating onto the fish. Place the breaded fillets on a wire rack and refrigerate for 15 minutes to help the coating 'set'.
- Heat the oil in a skillet or deep fryer to a steady temperature of 175°C (350°F), ensuring a depth of 1.5–2 inches. Use a thermometer to monitor the temperature.
- Carefully lower 1-2 fillets (do not overcrowd the pan) into the hot oil using tongs. Fry for 3-4 minutes per side, until the crust is a deep golden brown and visibly crisp. The internal temperature must reach 63°C (145°F).
- Remove the Fried Mahi Mahi and place them immediately on a clean wire rack to drain excess oil. Do not use paper towels, as this traps steam and causes sogginess. Season with a tiny pinch of extra salt immediately after draining. Repeat process with remaining fillets.