Beer-battered Mahi-Mahi Fillets
When I lived in Hawaii, my favorite fish was the Mahi-mahi. Sometimes called dolphinfish, it is usually found in off-shore temperate tropical and subtropical waters. The name means “very strong” in Hawaiian. But don’t be fooled, it doesn’t have a very strong taste like other fish. The best way to cook mahi-mahi is to grill or bake it with the right mixture and amount of seasoning and other spices.
One other way I like to cook mahi-mahi is to pan-fry the fillets after dipping them in a batter that includes beer. Yes, beer. Beer bubbles help the fish stay tender and juicy on the inside but crispy on the outside. If you choose the right beer brand, you might just notice an added distinctive flavor to your dish!
1.5 lbs. Mahi-Mahi fillets
One 12-oz can beer
1 cup all-purpose flour
1 cup cornstarch
Salt and pepper to taste
1 cup Olive oil for frying
Lime or lemon for garnish
Tartar sauce or blue cheese yogurt dressing for dipping
In a large bowl, prepare the batter by mixing beer, flour, cornstarch and egg Whisk well, cover and refrigerate for about an hour. With paper towels, pat dry the fillets and season with salt and pepper to taste. Retrieve the batter from the refrigerator and drop the fillets into the bowl, making sure they are evenly coated. Heat Olive oil in a large pan over medium-high heat. Fry the coated fillets in several batches until they are cooked and become golden brown. Place cooked fillets on a platter lined with paper towel to drain excess oil. Serve warm with a side of lime or lemon and a tartar sauce dip.