Ingredients:

  • 1.5 lbs Mahi Mahi fillets, cut into 4 equal portions
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper
  • 1/2 tsp Paprika
  • 1/2 cup all-purpose flour
  • 1/2 cup fine cornmeal or panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 1/2 cup neutral oil

Instructions:

  1. Use paper towels to pat the Mahi Mahi fillets completely dry on all sides to eliminate surface moisture.
  2. Rub the salt, pepper, and paprika into the flesh and let the fillets sit for 5 minutes to allow the seasoning to penetrate.
  3. In a shallow dish, whisk together the flour, cornmeal or panko, garlic powder, onion powder, and cayenne pepper.
  4. Press each fillet firmly into the breading mixture using your palms to ensure complete coverage, then shake off any excess.
  5. Pour oil into a skillet over medium-high heat until it reaches approximately 375°F (190°C).
  6. Carefully lay the fillets in the pan, working in batches if necessary to avoid crowding and dropping the oil temperature.
  7. Fry for 3-4 minutes per side until the crust is a deep mahogany-gold color and the fillets feel firm when pressed.
  8. Remove the fish when the internal temperature reaches 145°F (63°C) or when the flesh flakes easily with a fork.