This quick fish recipe comes together in 30 minutes and won’t leave your kitchen smelling like fish or fish stuck to you pan. Serve with homemade tartar sauce, lemon wedges and a few slices of ripe avocado.
Fish is one of those things that loves to get stuck to the bottom of the pan. You can always use a non-stick pan for fish and eggs, but this method works great in cast iron or stainless steel, providing you charge your pan properly. I’m only using the panko breading on one side in this recipe, but feel free to use it on both sides if you like it that way. Click here for a recipe that includes the homemade tartar sauce.
- 4-6 mahi mahi filets, about 6 oz each – enough for 1 or 2 per person
- 1 cup all purpose flour PLUS one splash water
- kosher salt, freshly ground black pepper
- 1 cup panko bread crumbs
- 1/4 cup crushed macadamia nuts (or almonds, or whatever else you want to use).
- 1/4 cup high smoke-point fat (I prefer ghee or clarified butter, but avocado oil or even vegetable oil will also work – they just don’t taste like anything.)
- Preheat oven to 350°F
- Place nuts onto a clean side towel and fold in half. Bash nuts into a fine consistency using a meat mallet or the edge of a bottle or a rolling pin.
- Set up a dredging station. Place flour in a dish or shallow plate. Season with kosher salt and pepper and whisk to combine
- Add eggs and splash water to a small bowl. Beat eggs with fork or whisk until whites, yolks and water are well combined.
- Combine Panko bread crumbs and bashed nuts in a third plate or dish and whisk to combine.
- Heat a frypan over medium heat. Once fairly hot, add fat to the pan. It should fill the pan about 1/4 to an inch deep.
- Working in batches, grab a piece of fish and press one side into the flour mixture, followed by dipping the same side into the egg wash, followed by pressing the same side once again firmly into the Panko/Nut mixture.
- Lay this side down into the pan, away from you (unless you want hot fat splattered all over you). You can probably do 2 or 3 at a time but don’t crowd the pan lest the overall temperature drop too much and you end up soaking the breading in oil rather than browning it.
- Fry fish in the pan until golden brown, 3-4 minutes, then flip fish and cook 2 additional minutes. Transfer to a baking sheet. Repeat with remaining fillets
- Once all the fish has gotten its initial fry, transfer fillets to the oven and bake until internal temperature is 140°F
- Serve with rice or potatoes, avocado slices and homemade tartar sauce.