Mahi Sandwich Recipe

Prepare fish

Pat the mahi-mahi fillets dry with paper towels. Cut into 4 portions about 4–5 ounces each and season lightly on both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Make batter

In a bowl whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch and 1 tsp baking powder. In a separate small bowl beat 1 egg, then stir in 1/2 cup cold sparkling water (or cold beer) until just combined; batter should be a thick, slightly runny coating. Add a pinch (approx 1/4 tsp) of salt and a few grinds of pepper and fold into dry mixture until just combined. Do not overmix.

Fry fish

Heat 1 cup vegetable oil in a deep skillet over medium-high until oil reaches 350°F (175°C) or a small drop of batter sizzles immediately. Working in one or two batches, dust fillets lightly in a tablespoon of extra flour (not listed separately but assumed from pantry) or the reserved dry mix, then dip into batter, letting excess drip off, and carefully lower into hot oil. Fry 3–4 minutes per side until golden brown and internal temperature reaches 145°F (63°C). Transfer to a wire rack lined with paper towels and season immediately with a pinch of salt.

Toast buns & assemble

While fish finishes, spread softened butter (2 tbs total) on cut sides of 4 buns and toast in a dry skillet over medium heat until golden, about 1–2 minutes per side. On bottom bun place a lettuce leaf and a slice of tomato, top with the fried mahi fillet, a generous spoonful (about 1–2 tbs) of dill tartar sauce, and a couple tablespoons of pickle slaw. Cap with top bun and serve immediately.

Combine shredded cabbage (2 cups), grated carrot (1/2 cup), diced dill pickles (3), and thinly sliced red onion (1/4 cup) in a medium bowl.

In a small bowl whisk together 3 tbs mayonnaise, 1 tsp apple cider vinegar, 1/2 tsp sugar, 1/2 tsp Dijon mustard, 1 tbs chopped fresh dill, 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Pour dressing over the vegetables and toss to coat evenly. Taste and adjust salt/acid if needed. Refrigerate for at least 10 minutes to meld flavors (can be made up to 4 hours ahead). Use ~2 tbs slaw per sandwich.

In a small bowl stir together 1/2 cup mayonnaise, 2 tbs finely chopped dill pickle (or relish), 1 tsp chopped capers (if using), 1 tbs chopped fresh dill, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp garlic powder, 1/4 tsp salt and 1/4 tsp black pepper until smooth.

Taste and adjust lemon, salt or dill to preference. Chill for 10–15 minutes to let flavors meld. Reserve about 1–2 tbs per sandwich for assembly; leftover keeps covered in refrigerator up to 3 days.

Prepare potatoes: scrub 2 medium russet potatoes and cut into 1/4–1/2-inch matchstick fries. Soak in cold water for at least 20 minutes (or up to 2 hours) to remove starch; drain and pat completely dry with towels.

Heat 2 cups of vegetable oil in a deep skillet or pot to 325°F (160°C). Blanch fries in batches for 3–4 minutes until soft but not browned. Remove to a wire rack or paper towel-lined sheet to drain and cool.

Increase oil temperature to 375°F (190°C). Fry blanched fries in batches 2–3 minutes until golden and crisp. Remove and drain on paper towels, immediately season with 1 tsp sea salt and 1/4 tsp black pepper while hot.

Place hot fries in a mixing bowl, sprinkle with 2 tbs grated Parmesan, drizzle 1 tsp truffle oil over the fries and toss gently to coat. Finish with 1 tbs chopped parsley if desired and serve alongside sandwiches.