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Fried Mahi Mahi fish sticks with pasta salad and green beans.

Pan Fried Mahi Mahi Recipe

Felice Kaufman
Experience the combination of crispiness and great flavor with our Fried Mahi Mahi recipe. It's a must-try for fish lovers! You can quickly cook mahi mahi on the stove in 10 minutes with this easy recipe.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Dinner, Lunch, Main Course
Cuisine American
Servings 2 servings
Calories 641.7 kcal

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.
    Fresh mahi mahi cut into serving size.
  • 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.

Notes

TOP TIPS FOR PAN FRYING FISH:
Defrost the fish in the refrigerator or place the fish in a bowl of cold water. Change the water every 15 minutes to keep it at a safe temperature. Rinse and pat the fish dry after defrosting.
To cook more than two filets, use 2 skillets with 4T oil and 2T butter in each. Do not reuse the oil after the first batch.
Fish cooks quickly. Do not leave the stove unattended while you are cooking. 

Nutrition

Calories: 641.7kcalCarbohydrates: 17.8gProtein: 28.6gTotal Fat: 54.4gSaturated Fat: 12.3gCholesterol: 112.9mgSodium: 686.8mgPotassium: 654mgFiber: 6.3gSugar: 3.8gNet Carbohydrates: 11.5g
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