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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


  • 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.
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  • Cut the fish into 2" pieces. Pat the fish dry with paper towel.
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  • Salt and pepper the fish, to taste.
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  • Batter - In a shallow bowl, combine egg white, water, flour, and cornstarch until well blended.
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  • Breading - In another shallow bowl or deep plate, combine furikake and panko.
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  • Dip fish piece into the batter then roll into the breading mixture. Place on a plate. Repeat for each fish piece.
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  • 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.