We are big fans of sandwiches here, in all shapes and forms. Since I bought a bunch of frozen mahi-mahi fillets on sale a little while back, I figured we might as well start eating the things. We had some on salad once (from our garden of course) and they were great. But since Stefan has always been a huge fan of fried grouper sandwiches, I figured we could try using mahi-mahi instead.

The following batter makes a nice, thickly breaded fish and the batter itself tastes great when you fry it and eat it alone (a bit like a hush puppy) because it has so much flavor of its own. We use frozen French bread rolls that only need to be popped in the oven for 12 minutes until warm for the sandwiches and have a great quick, evening meal. Oh and we actually fry these in a fryer although I imagine you could fry them in a pan too. Just be careful with flipping them while breading or cooking because the mahi-mahi fillets (and many other fish fillets) fall apart very easily.

Because this recipe is plenty for at least 4 fillets, we decided to try it on onion rings also. They were HEAVEN so we’ll definitely be trying that out again. If you only want to use part of the batter, you can also keep it in your fridge for a day or two covered without any problems.

We’ve also fried shrimp using this batter and they are fantastic. To keep them from sticking to your fryer basket and each other, hold them by the tail for a few seconds in the hot oil and then release them. The batter will set slightly and they should float freely when you release them.