Easy and satisfying! Mahi mahi Fish fry with Tartar sauce

fish fry with tartar sauce 次のページで日本語で説明しています(*ˊᵕˋ)♡‧₊

Shira fry with tartarsauce（シイラのフライとタルタルソース）

シイラ(shira) = dolphinfish = mahimahi

Breaded and deep fried mahi mahi with homemade tartar sauce.

Mahi-mahi (dolphin fish) contains a moderate amount of fat, making it a good fish for meunière and frying.

I used plenty of pickled cucumbers for the tartar sauce. Using onions or cucumbers will release moisture, so using pickles will make the sauce richer.

In Japan, grain vinegar is the most common type of vinegar, but this time I used white wine vinegar to give it a fruity acidity.

If you don’t have herb salt, substitute 1.5g salt and 0.5g dried basil.

Enjoy the freshly fried, crispy batter with plenty of rich tartar sauce. You’ll feel the utmost happiness.

Mahi-mahi is a red meat fish that is classified in the Perciformes family of the Doradolidae family.

It is a large fish, with an adult body length of 1.5m to 1.8m and weight of 30kg to 40kg, and has a very strong pulling force when caught. Mahi-mahi means strong in Hawaiian.

Mahi-mahi has a beautiful cobalt blue appearance.

Although it is a relatively inexpensive fish in Japan, it is treated as a top-quality fish in Hawaii.

NUTRITION FACTS of Fish fry

※FISH FRY

615kcal Protein 47.8g Fat 36.3g Carbs 26.4g Salt Equivalent 3.2g

※TARTAR SAUCE　I used half the finished tartar sauce for this dish.

295kcal Protein 13.9g Fat 22.2g Carbs 9.3g Salt Equivalent 4.5g

※1 SERVING　　I used half the finished tartar sauce for this dish.

251kcal Protein 17.9g Fat 15.6g Carbs 10.3g Salt Equivalent 1.7g

INGREDIENTS for Fish fry (3SERVINGS)

(3SERVINGS)

(3SERVINGS)

• 2 eggs
• pickles 25g
• ☆half calorie mayonnaise 50g
• ☆herb salt 2g
• ☆pepper appropriate amount
• ☆white wine vinegar 10g
• ☆sugar 2g
• mahi mahi (dolphinfish) 　200g
• herb salt 2g
• ★flour 30g
• ★water 30g
• 1 egg
• breadcrumbs 40g
• oil appropriate amount

Fish fry COOKING INSTRUCTIONS

1. Place the eggs in boiling water and boil for 12 minutes.
2. Chop the pickles.
3. Mash the eggs.
4. Mix the eggs, pickles, half calorie mayonnaise, herb salt, pepper, white wine vinegar and sugar.
5. Rub the herb salt into the fish.
6. Mix the flour and water well and mix in the eggs. Be sure to follow the order to prevent lumps from forming.
7. Dip the fish into the batter and coat it in breadcrumbs. Press gently to ensure the breadcrumbs adhere to the fish.
8. Heat the oil to 170°C.
9. Deep fry the fish for about 10 minutes.
10. Place the fish on a tray and drain the oil.

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