If you’re a fan of fried fish, Beer Battered Mahi Mahi Recipe. It yields a mahi mahi that is light, flaky, with a crisp, golden crust. The secret? A well-structured beer batter that provides the perfect balance of flavor and texture.
Despite the gourmet feel of this dish, it’s easy to prepare right at home. You’ll be able to create a restaurant-quality meal with minimal effort using simple ingredients.
One of the best parts about this meal is its versatility. It pairs wonderfully with a variety of side dishes. From a tangy coleslaw and a side of thick-cut fries to a fresh salad for a lighter alternative. There are countless ways to enjoy this fantastic dish. So, let’s get cooking!
Easy Beer Battered Mahi Mahi Recipe
- 2 lbs of Mahi Mahi fillets
- 1 cup of flour (for dredging)
- 1 cup of flour (for batter)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black
- 1 cup of beer
- Rinse the mahi mahi fillets under cold water and pat them dry with paper towels. Season both sides with salt and pepper.
- In a medium bowl, mix together the flour, baking powder, salt, and pepper for the beer batter. Gradually whisk in the beer until the batter is smooth and well combined. Set aside.
- Put the 1 cup of flour for dredging in a shallow dish. Dip each fillet into the flour on both sides, shaking off any excess.
- In a large, heavy-bottomed pot or deep fryer, add enough vegetable oil to reach a depth of about 2 inches. Heat the oil to 375°F on a deep-fry thermometer.
- While the oil is heating, dip each flour-dusted fish fillet into the beer batter, coating it thoroughly.
- When the oil is hot, carefully add the fillets one at a time, taking care not to overcrowd the pot. Fry until the batter is golden brown and crispy, about 3-4 minutes per side.
- Use a slotted spoon to remove the fillets from the oil, and drain them on paper towels to remove any excess oil.
- Serve the beer-battered mahi mahi hot, with lemon wedges, tartar sauce, and coleslaw, if desired.
➡️ See other tasty seafood recipes
Any beer can be used in this recipe, but lighter lagers tend to result in a crisper, less heavy batter. Feel free to experiment with different types of beer.
Mahi Mahi, commonly known as Dolphinfish or Dorado, is loved by chefs worldwide for its sweet, mild flavor and firm texture. Native to warm, tropical waters, these fish are not related to dolphins, despite the name. Mahi Mahi can be grilled, seared, or used in anything from tacos to salads, offering a protein-rich, nutritious option for a variety of dishes.
Yes, you can substitute with other firm, white fish such as cod, haddock, or halibut. The key is to use a fish that can withstand the frying process without falling apart.
I like to use vegetable oil because of its neutral flavor and high smoke point. Other oils with high smoke points are canola or peanut oil.
The oil should reach a temperature of 375°F before you start frying. You can measure this with a deep-fry or candy thermometer. If you don’t have a thermometer, a small piece of bread dropped in the oil should brown in about 60 seconds when the oil is at the correct temperature.
For the best results, I recommend the beer batter should be used immediately after mixing. Waiting too long can result in a less crispy finish as the beer loses its carbonation.
Leftover beer-battered mahi mahi can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated oven at 350°F until hot and crispy, about 10-15 minutes.
Claudia Faucher is a fitness trainer and lifestyle blogger, who recently started to pursue her other passions… Southern cooking and creating recipes.