Furikake Crusted Mahi Mahi
Crispy coating and tender inside plus flavor packed
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Equipment List
- 3 qt non-stick pot
- 2-shallow bowls or deep plates
- 2-plates
- Paper towels
- Tong
- Baking rack
Ingredients
- 1 lb mahi mahi- If you are unable to find mahi mahi, you can substitute with cod, salmon, or tilapia. Cut fish into 2-3 oz pieces. Defrost fish to room temperature.
- batter
- 1 egg white- Seperate the egg into just the egg white
- 1/4 c milk
- 1/4 c water
- 1/4 c flour
- 1/4 c cornstarch
- breading
- 1 c furikake
- 1 c panko
- 48 fl oz canola oil- for frying
- sauce
- 1/4 c mayonnaise
- 1 tsp sriracha sauce
- 1 Tbsp lemon juice- to taste and consistency
- 1 tsp white miso
- salt- to taste
- pepper- to taste
Preparation Instructions
- Measure and prepare ingredients. Set aside.
- Cut the fish into 2" pieces. Pat the fish dry with paper towel.
- Salt and pepper the fish, to taste.
- Batter - In a shallow bowl, combine egg white, water, flour, and cornstarch until well blended.
- Breading - In another shallow bowl or deep plate, combine furikake and panko.
- Dip fish piece into the batter then roll into the breading mixture. Place on a plate. Repeat for each fish piece.
- Prepare plate for finished fish-place paper towels on plate then place baking rack over the plate
- Place pot on the stovetop and pour oil in.
Cooking Instructions
- Preheat to 347°F
- Add two pieces of fish
- Flip ingredients
- Flip ingredients
- Remove fish from oil
Finishing Instructions
- Place cooked fish on prepared baking sheet.
- Repeat the cooking steps for the remainder of the fish pieces.
- Make sauce. In a small bowl combine, mayonaisse, miso, lemon juice and sriacha. Whisk till well blended.
- Serve with rice.