Capt. Mike's

Panko Mahi Mahi Recipe


This recipe lends itself to many variations and taste changes. It's my kids' favorite.


  • 4 serving size Mahi mahi filets
    Skinless/Boneless. Actually, any favorite white fish will do –
    mahi mahi, ono, halibut, sole, snapper, tilapia... I don't recommend
    red meat fish, such as ahi, for this style.
  • 1/2 teaspoon salt
  • 1/2 ground pepper
  • 1/4 tsp. ground paprika or dry Cajun spice
  • 1/2 c. all-purpose flour
  • 2 eggs well beaten, in a shallow bowl
  • 1+ cups panko bread crumbs
    spread out on a platter or large dinner plate
  • 1/4 cup Bertolli brand extra virgin olive oil
    No, I don't own stock in Bertolli, it's just that quality olive oils have a higher
    smoke temperature than the cheaper generic brands, and are healthier.
  • 1 tablespoon pure sesame seed oil (not the blended crap)

Season both sides of the filets with the salt, pepper, and paprika. If you use a Cajun spice, remember that most brands all ready contain the salt and pepper. This is the step of the recipe that is really variable. You can substitute the red spices with any one of the following: dried tarragon flakes, dill flakes, onion powder, Mrs. Dash's. But some kind of spice is necessary because panko is not flavored.

Lightly dust both sides of the filets with flour, then dip into the egg wash, then coat both sides with the panko flakes. If you're feeling decadent, you can add 1/3 cup of finely blended macadamia nuts to the panko.

Heat the oils in a fry pan. The amount of oil to use really depends on the size of your skillet. Remember that this is not supposed to be a deep fried recipe. The depth of the oil should be relatively shallow, but not so shallow that the skillet is dry when you flip the filets over. Oil should be hot, but not smoking. I use a very heavy cast iron skillet given to me by my father-in-law (nobody touches my cast iron skillets!), but any fry pan will work.

Depending on size of your skillet, place 2 to 4 filets in the hot oil and fry each side for about 3 minutes, or until the crust is golden and the fish is flaky.

Drain excess oil on paper towels.