Crispy Pan Fried Mahi Mahi Recipe

Mahi Mahi, also called dorado or dolphin (but not that cute kind of mammal), is a firm and lean, pink-fleshed fish that comes from the warm Florida Gulf of Mexico. You can cook mahi in ways, such as grilling, broiling, frying, or sauteing.

Today I'm breading the fish in seasoned almond flour and then pan frying it in a little oil. I like to think of this dish as very fancy fish sticks.

This mahi mahi fish recipe is for one pound of fish, making 2-3 servings.

• Mahi mahi fillets
• almond flour or seasoned bread crumbs
• eggs
• onion powder
• garlic powder
• smoked paprika
• salt
• black pepper
• olive oil or cooking oil
• 2-3 fresh lemons
• fresh parsley

See the recipe card for quantities.

In a large bowl, beat the eggs and set aside. In another large bowl, add the panko and set aside.

1. Cut mahi fillets into 2-inch strips. Rinse under cold running water and pat dry with paper towels.
2. In a medium bowl, combine almond flour (or your favorite breadcrumbs) with salt, pepper, garlic powder, and onion powder.
3. Beat the eggs in a separate shallow bowl.
4. Spread the breading on a dinner plate.
5. Dip the fish in the eggs.
6. Dredge fish in the crumbs so all sides are evenly coated. Gently shake off extra crumbs.
7. Heat oil in a large skillet over medium-high heat until hot but not smoking. Place the fish in the hot oil in a single layer.
8. Cook for 3-4 minutes until golden brown, then flip the fish.
9. Cook for another 2-3 minutes, then carefully move the fish to a plate lined with paper towels.
10. Squeeze fresh lemon over the fish when it's hot and top with chopped parsley.
11. Plate and serve with lemon wedges and pink sauce.

1. Hot Pan, Less Stick: Start by heating a large heavy-bottomed or nonstick skillet on medium-high heat. Stainless steel is best. Let the fish cook until it naturally releases from the pan.
2. Flavorful Seasoning: Elevate the taste of your pan-fried mahi-mahi by seasoning it well. A simple blend of salt, pepper, and a touch of your favorite herbs or spices can enhance the natural flavors of the fish.
3. Cooking Time: Mahi fish cooks quickly, so keep a close eye on it to prevent overcooking. Aim for a golden-brown color on both sides, ensuring the inside remains moist and flaky.

Allow the fried fish to cool at room temperature for a short time. This helps retain its crispiness. Once cooled, transfer the fried fish to an airtight container or wrap it tightly in aluminum foil. Store it in the refrigerator to keep it fresh.

If you are storing multiple pieces, place a layer of parchment paper or wax paper between the layers to prevent them from sticking together and losing their crispiness.

To reheat the fish, use a warm oven rather than a microwave to keep it crispy.

Consume the leftover fried fish within 1-2 days of cooking.

Our favorite sides include:

1. Homemade Mango Pico de Gallo
2. Roasted Red Potatoes
3. Macaroni Salad
4. Lemon Asparagus Rice
5. Cauliflower Rice
6. Mexican Black Bean Salad With Chili Lime Vinaigrette
7. Chickpea Cucumber Tomato Feta Salad
8. Sautéed Garlic Parmesan Green Beans
9. Poached Garlic Mashed Potatoes

Mix ½ cup mayonnaise, ¼ cup ketchup, 1 teaspoon jarred horseradish, and a dash of hot sauce for a quick and tasty dipping sauce. Find the full recipe on the recipe card below.

Also, try our Homemade Tartar Sauce. Bursting with flavor, the homemade version is so much better than the bottles!

• Serve fish with lemon wedges to complement the fish flavors.
• Sprinkle fresh parsley (flat or curly) over the fish after cooking for an added layer of flavor and a vibrant presentation.
• For extra flavor, I enhance this fried mahi with a sprinkle of flaky sea salt from Saltverk. Flaky sea salt is a type of salt with large, flat, irregular crystals, harvested from evaporated seawater. It adds crunch and a burst of flavor to any dish. This flaked salt is sometimes called finishing salt and is used on fish, meats, fruits, veggies, and some desserts.
• Saltverk, an Icelandic company, is renowned for producing artisanal sea salt.
• Other varieties of flaky salt include Maldon salt and fleur de sel.

According to my friends at Bud 'n Mary's Marina in Islamorada, Florida, the best time of year to catch mahi in the Florida Keys is during the warmer months, from April through September.

This crispy pan-fried mahi-mahi recipe makes a delicious meal. For optimal results, thaw your fish in the refrigerator.

Fry the mahi (aka dolphin or dolphinfish) in a large nonstick skillet. If you don't have non-stick, make sure the pan and oil are hot before adding the fish, so it doesn't stick.

Since mahi cooks quickly, closely monitor your stove to avoid overcooking. Aim for a golden-brown color on both sides, ensuring the inside remains moist and flaky.

Enjoy the fish sticks with green beans and mashed potatoes or try making mahi-mahi fish tacos.

Make sure the mahi is cooked through to a minimum internal temperature of 145°F.

Commonly found in the Florida Keys, Mahi Mahi (Dolphin or Dorado) thrive during the warmer months with April to September being peak season.

For a charter, Bud 'n Mary's Marina in Islamorada, Florida, is a great place. Give them a call for assistance in finding the perfect Florida Keys fishing experience.

Make sure you try our recipe for Pan Seared Mahi with Basil Butter for a quick cooking fish dish that's bathed in butter and garlic.

• Pan Fried Yellowtail Snapper
• Pan Fried Snapper with Panko Breadcrumbs
• Gluten Free Pan-Fried Turkey Cutlets
• Fish and Mashed Potatoes
• Sautéed Garlic Parmesan Green Beans
• Quick Cheddar Mac and Cheese
• Sautéed Shrimp with Coconut Aminos
• Florida Keys Fish and Grits
• Florida Smoked Fish Dip Recipe
• Oven Roasted Mahi Mahi

Yes, you can serve Mahimahi fish sticks with various dipping sauces such as tartar sauce, cocktail sauce, remoulade, or homemade pink mayo ketchup sauce for added flavor.

This pan-fried mahi dish is gluten-free. Mahi fish sticks are breaded with seasoned almond flour. You can also use your favorite breadcrumbs. It will work either way.

Depending on the size of your fish sticks, pan fry the fish for about 5 minutes until golden brown and cook to 145°F (62.78°C).