Try our crispy Pan-Fried Mahi Mahi with Pink Dipping Sauce caught fresh this morning in Islamorada, Florida. Each fillet has a perfectly crispy crust with the mild, sweet flavor of mahi. Enjoy this flavorful dish for a true taste of the Florida Keys!
Mahi Mahi is also called dorado or dolphin by locals.
Mahi is a firm and lean, pink-fleshed fish that comes from the warm Gulf of Mexico, now called The Gulf of America. You can cook mahi in ways, such as grilling, broiling, frying, or sauteing.
Today I'm breading the fish in seasoned almond flour and then pan frying it in a little oil. The earthy flavor of almond flour is great with fish. You can also use your favorite breadcrumbs or light and crunchy panko.
I like to think of this dish as very fancy fish sticks.
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Ingredients
This mahi mahi fish recipe is for one pound of fish, making 2-3 servings.
- Mahi mahi fillets
- almond flour, seasoned bread crumbs, or panko breadcrumbs
- eggs
- onion powder
- garlic powder
- smoked paprika
- salt
- black pepper
- olive oil or cooking oil
- lemons
- fresh parsley
See recipe card for quantities.
How to Fry Mahi Mahi
In a large bowl, beat the eggs and set aside. In another large bowl, add the panko and set aside.
- Cut mahi fillets into 2-inch strips. Rinse under cold running water and pat dry with paper towels.
- In a medium bowl, combine almond flour (or your favorite breadcrumbs) with salt, pepper, garlic powder, and onion powder.
- Beat the eggs in a separate shallow bowl.
- Spread the breading on a dinner plate.
- Dip the fish in the eggs.
- Dredge fish in the crumbs so all sides are evenly coated. Gently shake off extra crumbs.
- Heat oil in a large skillet over medium-high heat until hot but not smoking. Place the fish in the hot oil in a single layer.
- Cook for 3-4 minutes until golden brown, then gently flip the fish.
- Cook for another 2-3 minutes, then carefully move the fish to a plate lined with paper towels.
- Squeeze fresh lemon over the fish when it's hot and top with chopped parsley.
- Plate and serve with lemon wedges and pink sauce.
Tips for Cooking Mahi Mahi
- Hot Pan, Less Stick: Start by heating a large heavy-bottomed or nonstick skillet on medium-high heat. Stainless steel is best. Let the fish cook until it naturally releases from the pan.
- Flavorful Seasoning: Elevate the taste of your pan-fried mahi-mahi by seasoning it well. A simple blend of salt, pepper, and a touch of your favorite herbs or spices can enhance the natural flavors of the fish.
- Cooking Time: Mahi fish cooks quickly, so keep a close eye on it to prevent overcooking. Aim for a golden-brown color on both sides, ensuring the inside remains moist and flaky.
Storage and Reheating
Allow the fried fish to cool at room temperature for a short time. This helps retain its crispiness. Once cooled, transfer the fried fish to an airtight container or wrap it tightly in aluminum foil. Store it in the refrigerator to keep it fresh.
If you are storing multiple pieces, put a layer of parchment paper or wax paper between them. This will stop them from sticking together and losing their crispiness.
To reheat the fish, use a warm oven rather than a microwave to keep it crispy.
Consume the leftover fried fish within 1-2 days of cooking.
What Sides Go With Fried Mahi Fish Sticks?
Our favorite sides include:
Check out What Goes with Breaded Fish for a full list of sides!
Easy Pink Mayo Ketchup Sauce For Fried Fish
Mix ½ cup mayonnaise, ¼ cup ketchup, 1 teaspoon jarred horseradish, and a dash of hot sauce for a quick and tasty dipping sauce. Find the full recipe on the recipe card below.
Also, try our Homemade Tartar Sauce or Seafood Cocktail Sauce for variations.
How to Garnish Fish Dishes
- Serve fish with lemon wedges to complement the fish flavors.
- Add fresh parsley, either flat or curly, on top of the fish after cooking. This gives extra flavor and makes it look great.
- For extra flavor, I enhance this fried mahi with a sprinkle of flaky sea salt. Flaky sea salt is a type of salt with large, flat, irregular crystals, harvested from evaporated seawater. It adds crunch and a burst of flavor to any dish. This flaked salt is sometimes called finishing salt and is used on fish, meats, fruits, veggies, and some desserts.
- Varieties of flaky salt include Maldon salt and fleur de sel.
Learn about garnish in our guide: Garnishing with Parsley.
Summary
This crispy pan-fried mahi-mahi recipe makes a delicious meal. For optimal results, thaw your fish in the refrigerator.
Fry the mahi (aka dolphin or dolphinfish) in a large nonstick skillet. If you don't have non-stick, make sure the pan and oil are hot before adding the fish so it doesn't stick.
Since mahi cooks quickly, closely monitor your stove to avoid overcooking. Aim for a golden-brown color on both sides.
Enjoy the fish sticks with green beans and mashed potatoes or try making mahi-mahi fish tacos.
Make sure the mahi is cooked through to a minimum internal temperature of 145°F according to the USDA.
According to my friends at Bud 'n Mary's Marina in Islamorada, the best time of year to catch mahimahi in the Florida Keys is from April through September.
Try our recipe for Pan-Seared Mahi with Basil Butter—a delicious fresh fish dish bathed in butter, garlic, and fresh basil.
For an oven option, Oven Roasted Mahi Mahi is a great choice. It gives you moist, flaky fish cooked with butter and Old Bay or blackened seasoning in the oven.
Another favorite mahi recipe is Mahi Mahi with Cream Sauce.
For a one-pan dinner, try Sheet Pan Fish and Vegetables. Dolphin fish is slowly roasted alongside broccoli or your favorite vegetables for a fabulous dinner.
FAQ
You can serve mahi mahi fish sticks with different dipping sauces. Try tartar sauce, cocktail sauce, remoulade, or a homemade pink mayo ketchup sauce for extra flavor.
This pan-fried mahi dish is gluten-free. Mahi fish sticks are breaded with seasoned almond flour. You can also use your favorite breadcrumbs. It will work either way.
Depending on the size of your fish sticks, pan fry the fish for about 5 minutes until golden brown and cook to 145°F (62.78°C).
Pan Fried Mahi Mahi Recipe
Ingredients
For the fish
- 1 pound mahimahi fillets
- ½ cup almond flour (you can also use breadcrumbs or panko)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional--for a little spice)
- ¼ cup olive oil
- 2 lemons
- ¼ cup parsley chopped
For the pink dipping sauce
- ½ cup mayonnaise
- ¼ cup ketchup
- 1 teaspoon horseradish
- hot sauce to taste
Instructions
- Mix mayonnaise, ketchup, horseradish, and a dash of hot sauce in a small bowl. Refrigerate until ready to use.
- Cut mahi filets into 2-inch strips. Rinse under cold running water and pat dry with paper towels.
- In a medium bowl, combine almond flour or breadcrumbs with salt, pepper, garlic powder, onion powder, and cayenne pepper.
- Beat the eggs in a separate shallow bowl.
- Spread the breading on a dinner plate.
- Dip the fish in the eggs.
- Dredge the fish in the crumbs, ensuring all sides are evenly coated. Gently shake off any excess crumbs.
- Heat oil in a large skillet over medium-high heat until hot but not smoking. Place the fish in the hot oil in a single layer.
- Cook for 3-4 minutes until golden brown, then gently flip the fish.
- Cook for another 2-3 minutes, then carefully move the fish to a plate lined with paper towels.
- Squeeze fresh lemon over the fish before serving and top with chopped parsley.
- Plate and serve with lemon wedges and pink sauce.
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