Friday, January 22, 2010

Panko and Old Bay-Crusted Mahi Mahi


Mahi Mahi, a kosher fish also known as Dolphin fish (not Dolphin, which is cute, and non-kosher!) is a somewhat bland, firm fish that stands up great to pan-frying. This is a fun and different recipe to serve for a Shabbos lunch first course, or a relaxed weeknight meal. I make it in honor of my sister-in-law Mandy, who hails from the large Jewish community of Baltimore, Maryland.

2 cups Panko bread crumbs
3 tbsp Old Bay Seasoning
1/2 tsp black pepper
4 Mahi Mahi filets
2 tbsp canola oil for frying (I use Mazola Corn Plus!)
2 egg, beaten
1/4 cup flour



Dredge the filets first in plain flour, then the beaten egg, then the panko that has been seasoned with Old Bay and pepper. Place presentation side down (the side that you will serve face up on the plate), in a hot pan preheated with canola oil. Cook approximately 2 minutes on each side (and make sure to turn on your oven fan or open a window, because these might smoke a little). Once browned on both sides, transfer to an oven ready pan and finish at 350 degrees for 10 minutes. The fish can then be chilled in the fridge and reheated for Shabbos.

I served these with stone ground cornmeal onion strips. Moisten sliced onions with unsweetened almond milk, salt and pepper, then transfer to a bowl that contains a combination of 1 cup flour, 1/2 cup cornmeal 1 tbps salt and 2 tsp pepper. Add to a large pot with about 2 inches of hot canola oil (test with one ring, you want enthusiastic bubbling). Remove when brown and crisp, and serve immediately or keep warm in an oven until ready to serve.

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