Cornmeal-crusted Mahi Mahi

Coastal Living
Cornmeal-crusted Mahi Mahi Recipe

Photo: Becky Luigart-Stayner; Styling: Linda Hirst

Kids will love these bite-size fish sticks, and you will love that they can be on your table in 20 minutes flat!

Makes 8 servings


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1 1/2 pounds mahi mahi fillets, cut into 16 pieces
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons kosher salt, divided
1 cup all-purpose flour
2/3 cup buttermilk
1 cup yellow cornmeal
1 cup canola oil


Hands-on: 20 Minutes
Total: 20 Minutes

1. Cut fish into thin strips; pat dry with paper towels. Combine garlic powder, pepper, and 1 teaspoon salt; sprinkle evenly over fish.

2. Place flour, buttermilk, and cornmeal each in a separate shallow dish. Dredge fish in flour, gently shaking off excess. Dip fish in buttermilk; dredge in cornmeal, gently shaking off excess.

3. Heat 1/2 cup oil in a large nonstick skillet over medium-high heat. Add half of fish. Cook 2 minutes on each side or until golden brown. Remove fish from skillet. Repeat with remaining oil and fish. Sprinkle cooked fish with remaining 1/2 teaspoon salt.

Created date

March 2015