Jul 14 2026
Restaurants›Harry's Seafood,Bar & Grille›Deep Fried Mahi Mahi Recipe

Deep Fried Mahi Mahi Recipe

Inspired by Harry's Seafood,Bar & Grille
Time1h
Serves4

SAUSAGE, RICE AND CREOLE SEASONINGS. DEEP FRIED AND SERVED WITH OUR HOUSE MADE REMOULADE.

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Ingredients

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Mahi Mahi & Batter

Sausage & Rice

Remoulade Sauce

Finishing & Garnish

Method

Mahi Mahi & Batter

  1. 1

    Prepare fish

    Pat the mahi mahi fillets dry with paper towels. Cut into 4 equal portions (about 4 oz each). Lightly season both sides with 0.5 tsp salt, 0.25 tsp black pepper, and 1 tsp Creole seasoning; set aside for 10 minutes.

  2. 2

    Make batter

    In a large bowl whisk together 3 cups all-purpose flour, 1/2 cup cornstarch, 1 tbsp baking powder, 2 tsp Creole seasoning, 1 tsp salt, and 1/2 tsp black pepper. In a separate bowl beat 2 eggs with 1.25 cups cold sparkling water or beer. Gradually whisk the wet into the dry until a thick smooth batter forms; it should coat the back of a spoon. Keep batter cold (set bowl over ice if necessary).

  3. 3

    Heat oil

    Pour about 4-6 cups vegetable oil into a heavy pot or deep fryer to reach a 3–4 inch depth. Heat oil to 350–360°F (175–180°C). Use a thermometer to maintain temperature.

  4. 4

    Fry fish

    Working in batches to avoid crowding, dredge each seasoned fillet in a little extra flour (tapping off excess) then dip into the batter to fully coat. Carefully lower into hot oil and fry 3–4 minutes per side until golden brown and internal temperature reaches 145°F (fish flakes easily). Remove with a slotted spoon to a wire rack set over a baking sheet; keep warm in a 200°F oven while frying remaining pieces.

Sausage & Rice

  1. 5

    Prep vegetables and sausage

    Dice the onion, celery, and green pepper. Slice the smoked Andouille or kielbasa into 1/4-inch rounds.

  2. 6

    Cook sausage

    Heat 1 tbsp olive oil in a medium skillet over medium-high heat. Add the sliced sausage and cook 3–4 minutes until browned and some fat renders. Remove sausage to a bowl, leaving rendered fat in the skillet.

  3. 7

    Sauté aromatics

    Add diced onion, celery, and bell pepper to the skillet with the rendered fat. Sauté 4–5 minutes until softened. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

  4. 8

    Cook rice

    Add 1 cup long-grain rice to the skillet and stir to coat with fat and aromatics for 1 minute. Pour in 2 cups chicken stock, 1 tsp Creole seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, reduce heat to low, cover and cook 15–18 minutes until rice is tender and liquid is absorbed.

  5. 9

    Finish rice

    Fluff rice with a fork, fold the browned sausage back in, and stir in 1 tbsp chopped parsley if using. Keep warm until ready to plate.

Remoulade Sauce

  1. 10

    Make remoulade

    In a bowl combine 1/2 cup mayonnaise, 1 tsp Creole or Dijon mustard, 1 tsp ketchup, 1/2 tsp hot sauce, 1 tsp chopped capers, 1 tbsp lemon juice, 1/2 tsp Worcestershire sauce, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp Creole seasoning, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth. Taste and adjust seasoning or heat. Chill at least 15 minutes for flavors to meld.

Finishing & Service

  1. 11

    Plate

    Divide the sausage rice among 2-4 plates (serving depends on portion size). Place 1-2 pieces of fried mahi mahi on each plate. Spoon 1-2 tablespoons remoulade alongside or drizzle lightly over the fish. Garnish with lemon wedges and chopped green onions or parsley.

  2. 12

    Serve

    Serve immediately while fish is hot and crispy with extra remoulade on the side.

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