Crispy Panko Mahi Mahi with Spicy Wasabi Mayo

This crispy panko-crusted mahi mahi is a delightful weeknight dinner that comes together quickly. The delicate sweetness of the fish pairs perfectly with the crunchy golden crust.

The real star is the wasabi mayonnaise-it adds a pungent kick that elevates every bite. Serve with steamed rice and a side of vegetables for a complete meal.

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Ingredients

4 mahi mahi fillets (about 6 oz each)View ingredient guideLike ingredientDislike ingredient

1 cup panko breadcrumbsView ingredient guideLike ingredientDislike ingredient

1/4 cup all-purpose flourView ingredient guideLike ingredientDislike ingredient

2 large eggs, beatenView ingredient guideLike ingredientDislike ingredient

1/2 teaspoon saltView ingredient guideLike ingredientDislike ingredient

1/4 teaspoon black pepperView ingredient guideLike ingredientDislike ingredient

3 tablespoons vegetable oil, for fryingView ingredient guideLike ingredientDislike ingredient

1/2 cup mayonnaiseView ingredient guideLike ingredientDislike ingredient

1 tablespoon wasabi paste (or to taste)View ingredient guideLike ingredientDislike ingredient

1 teaspoon soy sauceView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat mahi mahi fillets dry with paper towels. Season both sides with salt and pepper.
2. Set up a breading station: place flour in a shallow dish, beaten eggs in another and panko in a third.
3. Dredge each fillet in flour, shaking off excess. Dip into egg, then coat with panko, pressing gently to adhere.
4. Heat oil in a large skillet over medium-high heat. Add fillets and cook 3-4 minutes per side, until golden brown and fish flakes easily.
5. Meanwhile, mix mayonnaise, wasabi paste and soy sauce in a small bowl. Adjust wasabi to desired heat.
6. Serve fish immediately with wasabi mayo on the side.

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