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Mahi-Mahi Fingers

For the batter:
1 large egg
1 3/4 cups cold seltzer or club soda
2 cups cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt

Whisk egg in a medium bowl.
Pour in 1 1/2 cups seltzer or club soda and wisk. If it is too thick, add more seltzer or club soda by the tablespoon, it should be the consistency of lightly whipped cream.
Cut the mahi into fingers.
Season with salt and pepper and refrigerate until you heat the oil.
In a deep pot or Dutch oven, heat at least 3-inches of oil to 365-degrees. Set a rack over a baking sheet to drain the fat.
When the oil is hot, drop a few pieces of mahi into the batter, covering them completely.
Lift out the fish one piece at a time, letting the excess drop off.
Fry, turning the fish with a slotted spoon so it fries evenly, until rich golden brown, about 4 minutes.
Remove to the rack to drain.
Repeat with remaining mahi.
Serve with your favorite sauce, such as tartar.
Serves 4.

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