Burst Into Spring With Our Battered Mahi Mahi Recipe

A Hoppy New Twist on a Familiar Favorite

Spring is coming soon and we’ve got a simple yet delicious recipe to help you break into the new season. The recipe is a Beer Battered Mahi Mahi and it will satisfy even the most finicky fish eater in your group of friends and family. The batter we’re going to present is a beer batter made with an India Pale Ale, but the highlight of the dish is the mahi-mahi. Sometimes called the dolphin fish– don’t worry it has nothing to do with the brainy Flipper type dolphin– mahi-mahi is a light, flaky fish with a flavor that’s both mild and tasty.

Contrary to what you might think with such a hoppy beer, the mahi-mahi is accented wonderfully (without being overwhelmed) by the IPA batter and the final result is a perfectly balanced flavor and a satisfying meal.

Ingredients

This recipe serves four people.  Here are the ingredients you’ll need to make our IPA Battered Mahi-Mahi:

  • 4 fresh medium-sized mahi-mahi filets
  • 1 1/2 cups of flour
  • 1 1/4 cups of baking powder
  • 2 eggs
  • 1/2 tsp each of salt and pepper
  • 8-12 ounces of IPA beer, the exact amount depending on how hoppy you want the batter to taste
  • Vegetable or Canola Oil for frying

Preparation

  • Now that you know the ingredients to have on hand, here are the instructions for preparing the dish:In a large bowl, mix the flour, baking powder, eggs, salt, pepper, and the IPA until it thickens up and has a smooth texture.
  • Season the mahi-mahi fillets with salt and pepper to taste.
  • Use about 3 1/2-4 inches of your choice of oil to fry the fish.
  • Cover each of the filets completely with the batter. Don’t forget to coat both sides!
  • Fry the mahi-mahi on both sides until it’s a golden-brown color. This should take 2-3 minutes per side.
  • Remove the fillets from the oil when they’re finished frying and place on a paper towel to drain any excess oil.

Serve the battered filets with french fries or roasted potatoes and dig into spring with a dish that’s sure to please.

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