Mahi Mahi Katsu Recipe
Grilled breaded mahi mahi with tartar sauce.
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Ingredients
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Mahi Mahi Katsu
Tartar Sauce
Method
Mahi Mahi Katsu Preparation
- 1
Prepare the Mahi Mahi
Rinse the mahi mahi fillets under cold water and pat them dry with paper towels. Season both sides with salt and black pepper.
- 2
Set Up Breading Station
Set up a three-step breading station: Place the flour in a shallow dish, whisk the eggs in another shallow dish, and place the panko breadcrumbs in a third shallow dish.
- 3
Bread the Fish
Dredge each fillet in the flour, shaking off any excess. Dip it in the beaten eggs, allowing the excess to drip off, then coat it with panko breadcrumbs, pressing gently to adhere.
- 4
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until hot but not smoking.
- 5
Cook the Mahi Mahi
Add the breaded mahi mahi fillets to the hot oil and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove and place on paper towels to drain excess oil.
Tartar Sauce Preparation
- 6
Combine Ingredients
In a medium bowl, combine the mayonnaise, dill pickles, capers, lemon juice, fresh dill, salt, and black pepper.
- 7
Mix Well
Stir well until all ingredients are thoroughly mixed. Taste and adjust seasoning if needed.
- 8
Chill
Refrigerate the tartar sauce for at least 30 minutes before serving to allow flavors to meld.
