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Restaurants›L&L Hawaiian Barbecue Charleston, SC›Fried Mahi Mahi Recipe

Fried Mahi Mahi Recipe

Name: L&L Hawaiian Barbecue Charleston, SCs Fried Mahi Mahi Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces mahi mahi fillets; 1 cups all-purpose flour; 0.25 cups cornstarch; 1 cups fine dry breadcrumbs (or panko); 2 pieces large eggs; 0.5 cups buttermilk; 1.5 tsp kosher salt; 1 tsp freshly ground black pepper; 0.5 tsp garlic powder; 0.5 tsp paprika; 2 cups vegetable oil (for frying); 4 pieces lemon wedges (for serving); 0.5 cups mayonnaise; 2 tbsp sweet dill pickle (finely diced); 1 tbsp capers (rinsed and chopped); 1 tsp shallot (finely minced); 1 tbsp fresh lemon juice; 1 tbsp fresh parsley (finely chopped); 0.5 tsp Dijon mustard; 0.25 tsp salt; 0.25 tsp black pepper; 1 tbsp fresh parsley (chopped); 1 tsp lemon zest (optional)

Inspired by L&L Hawaiian Barbecue Charleston, SC

Time40m

Serves4

Fish filet fried to a golden brown for fish lover comes with tartar sauce.

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Ingredients

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Fish and Coating

4 pieces Mahi Mahi fillets

1 cups 00 bread flour

1/4 cups Cornstarch

1 cups fine dry breadcrumbs (or panko)

2 pieces Large eggs

1/2 cups Buttermilk

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

1/2 tsp Watkins garlic powder

1/2 tsp Watkins paprika

2 cups vegetable oil (for frying)

4 pieces lemon wedges (for serving)

Tartar Sauce

1/2 cups Mayonnaise

2 tbsp sweet dill pickle (finely diced)

1 tbsp capers (rinsed and chopped)

1 tsp shallot (finely minced)

1 tbsp fresh lemon juice

1 tbsp fresh parsley (finely chopped)

1/2 tsp Dijon mustard

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Finishing & Garnish

1 tbsp Fresh parsley (chopped)

1 tsp lemon zest (optional)

Method

Tartar Sauce

In a small bowl combine mayonnaise, diced pickles, chopped capers, minced shallot, lemon juice, Dijon mustard and chopped parsley.

Season with 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth and refrigerate while preparing the fish to allow flavors to meld (at least 15 minutes).

Fish and Coating

Prepare fish

Pat the mahi mahi fillets dry with paper towels. If fillets are thick, slice each into 2 portions for even cooking (about 4–6 oz each). Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika.

Set up dredging station

Place flour and cornstarch together in a shallow dish and stir to combine. In a second shallow bowl whisk the eggs and buttermilk until smooth. In a third shallow dish place the breadcrumbs. Season the breadcrumb bowl with a pinch of salt and a little paprika if desired.

Coat fillets

Working one at a time: dredge each fillet in the flour mixture, shaking off excess. Dip into the egg-buttermilk mixture, letting excess drip off, then press into breadcrumbs to fully coat. Place coated fillets on a wire rack and let rest 5–10 minutes to help coating adhere.

Heat oil

Pour about 1/2"–1" of vegetable oil into a large skillet (2 cups / roughly) and heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb dropped in sizzles and browns in about 30–45 seconds.

Fry fillets

Carefully place fillets in the hot oil without crowding (work in batches if necessary). Fry for 3–4 minutes per side until golden brown and an instant-read thermometer inserted into the thickest part reads 140–145°F (60–63°C). Adjust heat to maintain 325–350°F so coating browns but fish finishes through.

Drain and keep warm

Transfer cooked fillets to a wire rack set over a baking sheet or a plate lined with paper towels. Keep warm in a 200°F (95°C) oven while frying remaining batches to maintain crispness.

Finishing & Serve

Taste the tartar sauce and adjust seasoning with additional lemon juice or salt if needed. Sprinkle chopped parsley and optional lemon zest over the fried mahi mahi for brightness.

Serve each fillet hot with a lemon wedge and a generous spoonful of tartar sauce on the side.