Ingredients:

  • 4 Mahi Mahi fillets (approx. 150–175g / 6 oz each)
  • 1 tsp Sea Salt
  • ½ tsp Freshly ground Black Pepper
  • ½ cup (60 g) All-Purpose Flour
  • 1 tsp Garlic Powder
  • ½ tsp Smoked Paprika
  • 2 Large Eggs
  • 1 Tbsp Milk or water
  • 1 ½ cups (100 g) Panko Breadcrumbs
  • 2 Tbsp Finely chopped Fresh Parsley
  • 1 Tbsp Lemon Zest (from about 1 medium lemon)
  • 1 tsp Old Bay Seasoning
  • ½ cup (120 ml) High smoke point oil (Canola, Vegetable, or Grapeseed oil)
  • 2 Tbsp (30 g) Unsalted Butter (optional)
  • 1 Lemon, cut into wedges (for serving)

Instructions:

  1. Prepare the Fish: Pat the Mahi Mahi fillets aggressively dry with paper towels—this is crucial for a crisp crust. Season both sides lightly with salt and pepper.
  2. Set Up the Breading Station: Arrange three shallow bowls. Bowl 1: Combine flour, garlic powder, and paprika. Bowl 2: Whisk eggs and milk until frothy. Bowl 3: Combine panko, parsley, lemon zest, and Old Bay seasoning.
  3. Coat the Fillets: Dredge each fillet in Flour (Bowl 1), shaking off excess. Dip in Egg Wash (Bowl 2), allowing excess to drip off. Press firmly into the Panko Mixture (Bowl 3), ensuring a complete, even coating on all sides.
  4. Rest the Fish: Place the coated fillets on a plate or baking sheet and refrigerate for at least 10 minutes. This allows the coating to adhere properly and prevents it from shedding during frying.
  5. Heat the Oil: Place a heavy-bottomed skillet over medium-high heat. Add the oil. The oil is ready when a small breadcrumb dropped in sizzles immediately (approx. 350°F / 175°C).
  6. Fry the Fish (In Batches): Carefully place 2 fillets into the hot oil (do not overcrowd the pan). Fry undisturbed for 4 to 5 minutes until the underside is a deep golden brown.
  7. Flip and Finish: Gently flip the fish. Add the butter (if using) to the pan and let it melt, basting the fillets lightly. Cook for an additional 4 to 5 minutes until the flesh is opaque and flakes easily (internal temperature should reach 145°F / 63°C).
  8. Drain and Rest: Transfer the fried fillets immediately to a wire rack set over a baking sheet to prevent the bottom from becoming soggy. Season lightly with a final pinch of salt while hot. Repeat with remaining fillets.
  9. Serving: Serve immediately while piping hot with a generous squeeze of fresh lemon juice and your favorite sides.