2 Lb Mahi-Mahi
Bacon Grease (for frying)
1/2 cup milk
pancake mix (or plain flour)
pepper, old bay
Sweetened Flaked Coconut
1 Stick Butter
1/3 Cup Brown Sugar
3 Bananas Cut in half
first butcher your fish....or thaw it if you bought it at the grocery store. cut into 5 inch fillet halves, or whatever you consider an easy size to bread and fry
get your bacon grease hot in the pan
mix the eggs and milk, and dredge the fish in the mixture
mix ingredients together and dredge the fish in the mixture and give a quick shake to remove any excess
dip the fish in the milk and egg mixture again
dredge fish in the coconut, pressing to get the mixture to stick well.
drop fish into the hot grease and cook until coconut is browned and crisp on both sides. add grease to pan as needed and do not crowd pan.
work in batches and remove pieces that are done to a plate with a paper towel on it to adsorb the excess grease.
when near the end of the fish frying process, melt butter over medium heat, add brown sugar . stir until the butter bubbles and the sugar is absorbs. add the banana and spoon hot liquid over the top until they soften
plate the fish, top with a spoonful of mango chutney, a slice of banana, a spoon of the brown butter mixture and a LARGE salad.
Ahhhh! Vacation! it was very much needed and we were lucky enough to be able to go as a whole family. Me and the hubby, the brother and the rents. we found a GREAT and cheap house to rent on airbnb, packed it up and spent 10 days in the outer banks. One of the main highlights of our trip was an offshore fishing venture that produced a Ton of Mahi-Mahi fish that we proceeded to process, cryo-vac and eat.
on the way back to shore (it was two hours each way) we had a chance to talk to the captain about some of his favorite ways to prepare the white meat and hearty fish. among a few suggestions (ceviche', marinades, etc) that i will post later was this particular recipe.
the captain described this method of cooking to be a 'eat until your gut bursts' type of meal and he was right. while it is certainly decadent, and a bit more time consuming this recipe is by far worth every single minute and calorie
Samantha Lee Gornowicz