ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cornmeal-crusted Mahi Mahi

Photo: Becky Luigart-Stayner; Styling: Linda Hirst

Hands-on time 20 mins
Total time 20 mins

Makes 8 servings

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


  • 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

How to Make It

  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.