Fresh Mahi Sandwich Recipe

Prepare fish

Pat mahi mahi fillets dry with paper towels. Season both sides evenly with 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. If you choose the blackened option, set aside the blackened seasoning (combine cayenne, thyme, oregano, smoked paprika, onion powder and white pepper in a small bowl) and press about 1/2–1 tsp of that mixture onto each side of the fillets instead of the basic seasoning.

Prep vegetables and buns

Slice tomatoes and onions, rinse and dry lettuce leaves, and slice pickles if needed. Split the egg buns and butter the cut sides lightly; set aside. Beat 1 egg in a shallow bowl and pour flour (and cornmeal if using) into another shallow dish if choosing the lightly fried option.

Prepare potatoes

Cut russet potatoes into 1/4–1/2" fries. Rinse in cool water until water runs mostly clear to remove starch, then pat dry thoroughly on paper towels.

Grilled option

Heat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or brush the fillets with a little oil. Place mahi on the hot grill and cook 3–4 minutes per side (depending on thickness) until opaque and flaky and internal temperature reaches 145°F (63°C). Remove and squeeze lemon wedge over fillets.

Lightly fried option

Heat 1/2" oil in a skillet over medium-high heat until shimmering (about 350°F). Dredge seasoned fillets first in flour (or flour + cornmeal), then in beaten egg, then again in flour for a thin coating. Carefully place fillets in the hot oil and cook 3–4 minutes per side until golden brown and cooked through. Transfer to a wire rack or paper towels to drain and sprinkle with a little salt and lemon juice.

Blackened option

Heat a heavy skillet (cast iron preferred) over high heat until smoking lightly. Pat fish dry and press the blackened seasoning mixture firmly onto both sides of each fillet. Add 1 tsp oil to the pan and immediately add fillets. Sear 2–3 minutes per side until a dark crust forms and fish is cooked through (internal temperature 145°F / 63°C). Remove from pan and let rest 1 minute.

Heat oil in a deep pot or deep fryer to 325°F (160°C) for first fry. Fry the dried cut potatoes in batches for 3–4 minutes until just beginning to take color but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C). Fry potatoes again in batches 2–3 minutes until golden and crisp. Drain, sprinkle with 1 tsp salt, and keep warm.

Toast the buttered cut sides of the egg buns in a skillet or on the grill until golden, about 1–2 minutes.

Spread 2 tsp mayonnaise on the bottom half of each toasted bun. Place 1 leaf of lettuce, 2 tomato slices, and 3 onion rings on each bottom bun. Lay the cooked mahi fillet on top of the vegetables. Top the fish with 4 pickle slices, additional mayonnaise on the top bun if desired, then close the sandwich.

Serve each sandwich immediately with a generous portion of French fries on the side and lemon wedges for squeezing. Recommend passing extra salt, ketchup or tartar sauce at the table.