Mahi-mahi Sandwich Recipe

Prepare and marinate mahi-mahi

Pat the mahi-mahi fillets dry with paper towels and cut into two portions if needed so they fit the buns (about 4–6 oz each). In a shallow dish combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic, smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Add the fillets and turn to coat. Let rest at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Set up dredging station

If you prefer fried mahi-mahi, set out three shallow bowls: flour in the first, beaten egg with 2 tbs milk in the second, and panko in the third.

Bread the fillets

Lightly dust each marinated fillet with flour, dip into the egg wash, then press into panko to coat evenly. Shake off excess. If grilling, skip this step.

Cook the fillets

For pan-frying: heat 3 tbs vegetable oil in a large skillet over medium-high heat until shimmering. Add fillets and cook 3–4 minutes per side until golden and cooked through (internal temp 140–145°F / 60–63°C). For grilling: oil grill grates and preheat to medium-high; grill 3–4 minutes per side until char marks appear and fish is opaque throughout. Transfer cooked fish to a plate and rest 2 minutes.

Prep buns and vegetables

Slice the egg buns in half. Spread 1 tsp softened butter on each cut side of the buns. Toast buns in a skillet or under a broiler, buttered-side down, until golden (about 1–2 minutes). Meanwhile, wash and dry lettuce leaves, thinly slice tomato and red onion, and slice pickles if needed.

Assemble toppings on bottom bun

Place 2 lettuce leaves on each bottom bun, then add 2–3 tomato slices and a few thin red onion rings. This creates a bed to keep the bun from becoming soggy.

Make the sandwich sauce

In a small bowl combine 1/4 cup mayonnaise, 1 tsp Dijon mustard, 1/2 tsp lemon zest, 1/2 tsp hot sauce (optional), 1/8 tsp salt and 1/8 tsp black pepper. Stir until smooth and taste-adjust seasoning. Spread about 1 tbsp sauce on the top bun and 1 tbsp on the fillet or bottom bun.

Prepare potatoes

Peel (optional) and cut potatoes into 1/4–1/2 inch fries. Rinse under cold water to remove excess starch, then pat dry very well with kitchen towel.

Fry the potatoes

Heat 2 cups vegetable oil in a heavy-bottomed pot to 325°F (163°C). Blanch the fries in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil to 375°F (190°C), then fry in batches until golden and crisp, 2–3 minutes. Drain on paper towels and immediately season with 1 tsp kosher salt.

Place the cooked mahi-mahi fillet on the bed of lettuce and tomato on each bottom bun. Top with 2 pickle slices and a few rings of red onion. Spread sauce on top bun and close the sandwich. Serve immediately with hot fries on the side.