Friday Recipe

Prep fish

Pat mahi-mahi fillets dry with paper towels. Trim any skin or connective tissue and cut the fillets into 1/2- to 3/4-inch wide strips (fingers). Season the strips lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Breading stations

Set up three shallow dishes: 1) flour mixed with cornstarch, 1/2 tsp salt, 1/2 tsp paprika and 1/8 tsp cayenne; 2) whisk eggs with 1/4 cup milk until smooth; 3) panko seasoned with 1/2 tsp paprika, 1/8 tsp cayenne and 1/4 tsp black pepper. Dredge each fish strip first in the flour mixture, shaking off excess, then dip into the egg wash, then press into the panko to coat well. Place breaded fingers on a wire rack.

Frying method

For fried mahi: heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F if using a thermometer). Fry fish in batches 2–3 minutes per side, until golden brown and cooked through (internal temperature 140–145°F). Transfer to a paper towel–lined tray and keep warm in a 200°F oven while finishing remaining batches.

Grilling method

For grilled mahi: oil grates and preheat grill to medium-high. Brush fish fingers lightly with olive oil. Grill 2–3 minutes per side, pressing gently so they make contact with the grates; watch carefully to avoid overcooking. Finish with 1 Tbsp butter brushed over the fish for extra flavor.

Blackened method

For blackened mahi: mix an additional 1 tsp paprika, 1/2 tsp cayenne, 1 tsp dried oregano and 1 tsp onion powder with 1/2 tsp salt and 1/2 tsp black pepper. Pat dry fish fingers, rub spice mix evenly over each strip, and sear in a very hot skillet with 1 Tbsp oil for 1–2 minutes per side until a dark crust forms and fish is cooked through.

Keep prepared mahi fingers warm on a rack in a low oven until ready to serve. Serve 4–5 fingers per person with chosen sides and tartar sauce.

In a large bowl combine shredded green cabbage, red cabbage and grated carrot. In a smaller bowl whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Pour dressing over the cabbage mixture and toss to combine. Chill at least 30 minutes so flavors meld. Taste and adjust salt or vinegar before serving.

Bring 2 cups water and 1 cup milk to a simmer in a medium saucepan over medium heat. Add 1 tsp salt. Slowly whisk in 1 cup grits to prevent lumps. Reduce heat to low and simmer, stirring frequently, until thick and grits are tender, 20–25 minutes (follow package times for instant or quick grits). Stir in 2 Tbsp butter and 1 cup shredded cheddar until melted and smooth. Season with 1/4 tsp black pepper and additional salt to taste. Keep warm until serving.

Cut potatoes into 1/4-inch to 1/2-inch fries and rinse under cold water to remove starch. Pat dry completely. Heat oil in a deep fryer or heavy pot to 325°F for the first fry. Fry potatoes in batches 3–4 minutes until pale and limp; remove and drain. Increase oil to 375°F and fry again until golden and crisp, 2–3 minutes. Drain on paper towels and season with 1 tsp salt while hot.

Combine 1/2 cup mayonnaise, minced dill pickles, lemon juice, chopped capers (if using) and chopped parsley in a small bowl. Season with 1/4 tsp salt and 1/4 tsp black pepper. Chill for at least 15 minutes to let flavors meld. Serve alongside mahi fingers.