Mahi Fingers Recipe
Make Mahi Fingers Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish & Marinade
Coating
Egg Wash
Frying & Finish
Tartar Sauce (optional)
Method
Fish & Marinade
- 1
Prepare fish
Pat mahi-mahi fillets dry with paper towels. Cut into 3/4- to 1-inch wide finger-shaped strips, about 3–4 inches long. Aim for uniform pieces so they cook evenly.
- 2
Marinate briefly
In a shallow bowl combine lime juice, olive oil, minced garlic, salt, black pepper, and hot sauce (if using). Add fish fingers and toss to coat. Let sit 10–15 minutes in the refrigerator to firm the fish and add flavor. Do not marinate longer than 30 minutes or acid will begin to 'cook' the fish.
Coating
- 3
Mix dry dredges
In a shallow dish whisk together the flour and cornstarch. In a second shallow dish combine the breadcrumbs, Parmesan (if using), smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper.
- 4
Beat egg wash
In a third shallow bowl beat the eggs with the milk until smooth.
- 5
Coat fish
Working in batches to avoid crowding, remove a few fish fingers from the marinade, let excess drip off, dredge first in the flour/cornstarch mixture (shake off excess), dip into the egg wash, then press into the breadcrumb mixture until well coated. Place coated fingers on a wire rack set over a baking sheet while you finish the rest.
Frying & Finish
- 6
Heat oil
Pour oil into a heavy skillet or shallow fryer to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb sprinkled in sizzles immediately and browns in about 30–40 seconds. If you don't have a thermometer, adjust heat to maintain that sizzle without smoking.
- 7
Fry fish fingers
Carefully add coated mahi fingers in a single layer (do not overcrowd). Fry 2–3 minutes per side, or until golden brown and an instant-read thermometer in the thickest piece reads 135–140°F (57–60°C). Adjust time for thicker pieces. Turn once with tongs for even browning.
- 8
Drain
Remove fried fingers to a paper towel-lined plate or wire rack to drain excess oil. Season immediately with a light sprinkle of salt, if desired. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.
- 9
Tartar Sauce (optional)
- 10
Mix sauce
Combine mayonnaise, chopped dill pickle, capers, lemon juice, Dijon mustard, chopped herbs, salt, and black pepper in a small bowl. Taste and adjust seasoning. Chill at least 15 minutes to let flavors meld before serving.