Now I know what you’re thinking, “Isn’t this just a recipe for the fish in fish and chips?” Now this is a point where I throw you a curve ball. The answer is yes, but not really. So often when we think of frying fish, it’s in a batter, that very well may contain beer, but cider and a heavy batter just doesn’t really work. But you know what does work, the fragrance and citrus of Big Rock Rock Creek Pear Cider marinated fish with lemon in a light panko breading. Consider this the summer fish for when it’s too hot for actual fish and chips. This dish goes great with salads and in season baby potatoes. Like fish and chips for when you’re trying with all your might to hold onto that beach body you’ve been working so hard for. Here’s to a new twist on an old classic.
4 Mahi Mahi fillets
1 can Big Rock Rock Creek Pear Cider (find it here)
1 lemon, thinly sliced
2 eggs, beaten with a fork
1.5 cups panko bread crumbs
Salt and pepper to taste
2 tbs canola oil
In a large shallow dish place the Mahi Mahi fillets, cider and lemon slices. Marinate for an hour, turning occasionally.
Preheat a large skillet over medium-high heat. Add the oil and heat until it hot – it should glisten, appear liquidy and spit when water is added.
When the oil is up to temperature, pat the fish dry and season with salt and pepper. In two separate dishes place the egg mixture and panko bread crumbs. Dip the Mahi Mahi fillets first into the egg mixture and then the panko, ensuring they fillets are fully coated in egg before dipping them into the Panko. Place the Panko coated fillets immediately into the preheated oil pan. Move quickly with all the fillets to ensure they all start cooking at approximately the same time. Cook for 2-3 mins a side, depending on the thickness of the fish, until they are solid white throughout and easily flake. They should have an internal temperature of 120F.