- 4 (8-ounce) mahi mahi fillets
- 1 egg white
- 1/4 cup milk
- 1/4 cup water
- 1/4 cup flour
- 1/4 cup cornstarch
- 1/2 cup furikake (seasoned seaweed mix)
- 1 cup panko (Japanese bread crumbs)
- 1/4 cup oil
Heat a skillet over medium heat. Combine egg white, milk, water, flour and cornstarch and mix until smooth. Combine furikake and panko in a shallow dish.
Dip fish into batter and roll in furikake mixture. Pour 2 tablespoons oil into pan. Sauté fillets 4-5 minutes on each side until lightly browned. Remove to a platter.
Tent with foil and place in a warm oven.
Repeat with remaining oil and fillets.