Mahi Fingers Recipe

Prep fish

Trim any remaining connective tissue from the mahi-mahi and pat fillets dry with paper towels. Slice fillets into 1/2- to 3/4-inch wide strips (fingers) about 3–4 inches long. You should get roughly 12–16 fingers from 1 lb depending on size.

Marinate (optional, for extra tenderness)

In a shallow bowl combine buttermilk and hot sauce. Submerge mahi strips, cover, and refrigerate 15–30 minutes. Drain and pat dry before proceeding.

Set up breading station

Place flour, cornstarch, garlic powder, onion powder, smoked paprika, salt and black pepper in a shallow dish and whisk to combine. In a second shallow dish, beat the egg. In a third dish combine panko and grated Parmesan.

Dredge

Lightly coat each fish finger in the seasoned flour mix, shake off excess, dip into beaten egg, then press into panko-Parmesan mixture until well coated. Place on a wire rack and let sit 5 minutes to help adhesion.

Fry method

Heat vegetable oil in a large skillet or Dutch oven to 350°F (175°C). Fry fish fingers in batches, 2–3 minutes per side, until golden brown and internal temperature reaches 145°F (63°C). Drain on paper towels. Total frying time about 8–10 minutes per batch including heating between batches.

Grill method

Brush both sides of the breaded fish lightly with oil. Preheat grill or grill pan to medium-high (about 425°F/220°C). Grill 2–3 minutes per side until grill marks form and fish is cooked through. Be gentle when flipping to avoid losing coating; use a wide spatula.

Blackened method

For blackened fish skip the panko. Instead rub the seasoned flour mixture liberally over fish fingers. Heat a cast-iron skillet over high heat until smoking, add 1–2 tablespoons of oil, then sear fish 1.5–2 minutes per side until a dark crust forms and fish reaches 145°F. Finish with a pat of butter for richness.

Finish and serve

Arrange mahi fingers on a platter with lemon wedges. Serve immediately with cole slaw and your choice of cheese grits or fries, plus tartar sauce on the side.

In a medium bowl combine mayonnaise, apple cider vinegar, sugar, Dijon, salt and pepper. Whisk until smooth.

Add shredded cabbage and grated carrot to the dressing and toss to coat. Chill at least 15 minutes (or up to 2 hours) before serving to let flavors meld.

Bring water and 1 tsp salt to a boil in a medium saucepan. Slowly whisk in grits, reduce heat to low and simmer, stirring frequently, until thick and tender (time depends on grits type: quick 5–7 min, stone-ground 25–40 min).

Stir in butter and milk until melted and creamy. Remove from heat and fold in grated cheddar until fully melted. Keep warm until serving.

Cut potatoes into 1/4–1/2-inch fries and soak in cold water 15–30 minutes to remove starch. Drain and pat very dry.

Heat oil in a deep pot to 325°F (160°C). Fry potatoes in batches until soft but not brown, about 3–4 minutes. Remove and drain. Increase oil to 375°F (190°C) and fry a second time until crisp and golden, 1.5–3 minutes. Drain on paper towels and season with salt.

Combine mayonnaise, chopped pickles, capers (if using), lemon juice, Dijon, salt and pepper in a small bowl. Taste and adjust acidity or seasoning. Chill until ready to serve.