De Ma Cuisine



August 2012



Fish Fry

Written by , Posted in Thoughts

I don’t normally deep fry things (I’m not actually sure if this constitutes “deep frying”). But, the closing ceremonies of the Olympics were about to start, and I was inspired. For the opening ceremonies, I’d baked some Mahi Mahi. It was great! But, I’d never made my own battered and fried fish and wanted to try it. I’m happy to say that we were pleased with the tasty results!

Since I did this on a whim, I don’t know if I used the right type of oil, did the right test to check the temperature of the oil, battered it properly etc… BUT, we liked how they turned out, so in my book, and for our tastes, I did it correctly. 🙂

These are best eaten without utensils, dipped in homemade Tartar Sauce, with some “chips” (dipped in Malt Vinegar, if you want to have a British inspired meal, or regular Ketchup is acceptable too), and a bubbly beverage (we chose a Mission St. Hefeweizen)!

Battered and Fried Mahi Mahi

Last modified on 2012-08-14 01:05:54 GMT. 0 comments. Top.

Battered and Fried Mahi Mahi
Recipe Type: Fish
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 16 mins
Total time: 26 mins
Serves: 2-4
  • 1 package Mahi Mahi (about 1 lb.)
  • 1 C flour (or so)
  • 1 t paprika
  • salt
  • pepper
  • 1 egg
  • 3-4 C oil (I used canola)
  1. Mix flour, paprika, salt, and pepper in a shallow dish. Whisk egg in a separate shallow dish.
  2. Heat oil in a deep dish.
  3. Coat fish in flour mixture, then in egg, then in flour mixture again. (Try to keep one hand as a the “dry” hand, the other as the “wet” one.) Set aside on a separate plate.
  4. When oil is hot (I stuck the end of a wooden spoon in – when it bubbled a bit around it, it was hot enough – don’t know if this is a real method, but it worked) carefully add fish, 2-3 pieces at a time (you don’t want to add too much and cool the oil down too much – this will result in slower cooking time, which means the fish will absorb more oil, resulting in greasier fish). Cook about 3-4 minutes, then flip, and cook 2-4 minutes more (I wanted the internal temperature to get to 165F).
  5. Remove from pan and drain on a paper towel lined plate.
  6. Repeat with remaining fish (it took me 3 batches with about 1 lb. of fish).


Tartar Sauce

Last modified on 2012-08-14 01:05:57 GMT. 0 comments. Top.

Tartar Sauce
Recipe Type: Condiment
Author: Rachel Oberg – De Ma Cuisine
Prep time: 2 mins
Total time: 2 mins
  • 3/4 C Greek yogurt
  • 1/4 C mayo (or a little more, to taste)
  • 1-2 T pickle relish
  • salt
  • pepper
  1. Combine all ingredients.


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