Mahi Mahi Bites with Yum Yum Sauce
Crispy, bar-style mahi mahi bites made with firm dorado, a crunchy panko coating, and homemade Yum Yum Sauce. Serve them as an easy seafood appetizer or light meal.
Equipment
- 1 large skillet
- 3 shallow bowls
- 1 whisk
Ingredients
For the Mahi Mahi Bites
- 8 ounces mahi mahi boneless and skinless; also called dorado or dolphinfish
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black or white pepper
- ½ cup all-purpose flour
- 1 large egg beaten with 1 tablespoon water
- 1 cup panko breadcrumbs
- vegetable oil, avocado oil, or coconut oil for frying
- 1 lime cut into wedges
- flaky salt for serving
For the Yum Yum Sauce
- ½ cup mayonnaise
- 1 tablespoon ketchup
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ⅛ teaspoon cayenne pepper or to taste
- 2 teaspoons white vinegar or rice vinegar
- 1 teaspoon honey
- water as needed
- 1 tablespoon butter melted
Instructions
Make the Yum Yum Sauce
- Whisk the mayonnaise, ketchup, melted butter, garlic powder, paprika, cayenne pepper, vinegar, and honey together in a small bowl. Add water, 1 teaspoon at a time, until the sauce reaches the consistency you like. Cover and refrigerate until ready to serve.
Prepare and Fry the Mahi Mahi Bites
- Pat the mahi mahi dry and cut it into bite-size pieces, about 1 ½ to 2 inches each.
- Combine the garlic powder, onion powder, salt, and freshly ground black or white pepper in a small bowl. Season the fish on all sides.
- Place the flour in one shallow bowl. Beat the egg with 1 tablespoon water in a second bowl, and place the panko breadcrumbs in a third bowl.
- Dredge each piece of fish in the flour and shake off the excess. Dip it into the beaten egg, then coat it with panko. Press the breadcrumbs gently against the fish so they stick.
- Pour ¼ inch of oil into a large skillet and heat over medium-high heat. The oil is ready when a breadcrumb dropped into the pan immediately begins to sizzle.
- Working in batches, fry the fish bites for about 2 to 3 minutes per side, until golden and crisp. Do not overcrowd the skillet.
- Transfer the fish bites to a paper towel-lined plate or wire rack. The fish should be opaque and flaky inside and reach an internal temperature of 145°F.
- Squeeze fresh lime juice over the hot fish and sprinkle with a little flaky sea salt. Serve with the Yum Yum Sauce.
Air Fryer Method
- Replace the frying oil with cooking spray. Preheat the air fryer to 400°F and lightly spray the basket.
- Spray the breaded mahi mahi bites and arrange them in a single layer without crowding. Air-fry for 7 to 10 minutes, turning halfway through, until golden brown and 145°F internally.
Notes
Cut the fish into evenly sized pieces so they cook at the same rate. Keep the oil hot enough to crisp the coating, but do not let it smoke.
The Yum Yum Sauce can be made up to 3 days ahead and refrigerated in a covered container.
Eight ounces of fish makes 4 appetizer portions or 2 light-meal portions.
Nutrition
Calories: 393.9kcalCarbohydrates: 26.3gProtein: 14.7gTotal Fat: 25.2gSaturated Fat: 5.4gCholesterol: 61.6mgSodium: 686.2mgPotassium: 314.6mgFiber: 1.3gSugar: 3.4g
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