- 1 pound ofMahi
- 3 large eggs, lightly beaten
- 3 tablespoons freshly grated Parmigiano-Reggiano
- 3/4 cup all-purpose flour
- 1/4 cup corn starch
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- 2 to 3 tablespoons extra-virgin olive oil, as needed
- Vegetable oil for frying the herbs
- 1/2 cup mixed fresh parsley leaves, rosemary leaves, and small thyme sprigs
- Additional kosher salt
- 3 tablespoons unsalted butter, softened
- 4 tablespoons white wine
- 2 tablespoons freshly squeezed lemon juice, or to taste
- 2 tablespoons finely chopped fresh parsley leaves
- freshly ground black pepper to taste
Suggestion to serve with: 1/2 pound boiled pasta linguine or bow ties
Rinse fish and pat down in paper towels.
Beat the eggs with the cheese in a large bowl to blend. Mix the flour with the salt and pepper in a shallow pie plate. Place the fish in the flour, cornstarch and turn to coat on all sides. Dip into the egg mixture and lift to let the excess drip off. Return to the flour and turn again to coat on all sides.
Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Cook until golden brown, 5 to 7 minutes per side. Transfer to a large platter, with foil, and continue with the remaining fish filets. Add the remaining tablespoon of oil, if needed.
Heat about 2 inches vegetable oil in a small deep saucepan over medium-high heat . Working in batches, add the herbs, patted very dry, a small handful at a time and fry until crisp, about 10 seconds. Drain on paper towels and sprinkle with salt.
Add the butter, wine, lemon juice, and chopped parsley to the skillet and heat until bubbling, season with salt and pepper to taste. Add capers. Spoon a small amount of the sauce over each piece of fish, top with the fried herbs. Serve with linguine or bow ties with the extra sauce and enjoy!
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