Szechuan‑Infused Fried Mahi‑Mahi with Coconut Lime Sauce

Ingredients

• 450 g Mahi‑Mahi fillets, cut into 3‑inch pieces
• 60 g Crushed pork rinds (fine crumbs)
• 1 tsp Szechuan peppercorns, toasted and ground
• 1 Egg, beaten
• 90 ml Coconut milk (full‑fat)
• 2 tbsp Fresh lime juice
• 1 tsp Lime zest
• 500 ml Olive oil or avocado oil for deep‑frying
• ½ tsp Salt
• ¼ tsp Black pepper

Instructions

1. 1

   Pat the mahi‑mahi pieces dry with paper towels and season them with salt and black pepper.

2. 2

   Set up a breading station: place the beaten egg in a shallow bowl, and in another bowl combine the crushed pork rinds with the ground Szechuan pepper and a pinch of salt.

3. 3

   Dip each fish piece first into the egg, letting excess drip off, then coat thoroughly in the pork‑rind mixture, pressing gently to adhere.

4. 4

   Heat the oil in a deep, heavy‑bottomed pot or fryer to 350°F (175°C). Carefully lower the coated fish pieces into the hot oil and fry for 3‑4 minutes, turning once, until golden brown and the fish is cooked through. Remove and drain on a wire rack or paper towels.

5. 5

   While the fish fries, make the sauce: in a small saucepan combine coconut milk, lime juice, and lime zest. Simmer over low heat for 3‑4 minutes, stirring occasionally, until slightly thickened. Adjust seasoning with a pinch of salt if needed.

6. 6

   Plate the fried mahi‑mahi and drizzle the warm coconut‑lime sauce over each piece. Serve immediately.