This Tennessee girl fell in love with Mahi while my Husband was stationed in Honolulu. My experience of fish to that point was muddy cat, bass and brim. In Hawaii you could get it dozens of gorgeous fish including Mahi Mahi. It was so fresh and we could grab this new delicacy for the price of a mediocre burger.
Here is my favorite Mahi sandwich. Like most great things, it is so simple. I use a gluten free bun, corn starch dredge and house made tartar. P.S. house made tartar will change your life. That jar stuff just feels sad after this. Top with pickled onions, lettuce and you are ready to eat!
- 4 pieces of Mahi
- 1 Cup of cornstarch
- 1 Cut lemon
- 1/4 tsp of tarragon
- Pinch or dried garlic
- 5 cracks of ground pepper
- Pinch of salt
- Peanut or Canola oil for shallow fry
Step 1. If you have access to fresh, never frozen Mahi… get down on you knees, thank the Lord and skip the next 3 steps.
Step 2. If your Mahi is frozen… don’t be sad. it’s ok.
Step 3. Thaw it
Step 4. Rub it down with a cut lemon, salt and pepper it
Step 5. Mix the dry ingredients above
Step 6. Heat your fry pan and then add 1/4 inch oil. Heat that oil to 350- 375 and drop your dredged fish (careful and don’t crowd the pan to hold your oil temp). Fry 3 minutes a side or about 140 internal temp.
Make ahead so it can meld.
Pickled Red Onions:
- 1 large red onion
- 1 tablespoon pickling spice
- 1 cup white vinegar
- 1 tablespoon kosher salt
- 1 tablespoon sugar
Butter those babies and put them on a flat top, pan or grill until golden. I used Udis gluten free buns and Earth Balance butter substitute. Olive oil works well too. If you are not gluten and dairy free, go crazy!
Next? Build your sandwich
- Spread the house made tartar sauce to the bottom bun
- Add 1 piece of fish
- Top with pickled onions & lettuces
What do I serve it with?