Connie’s notes
There is a recipe for crispy fish fillets with lime orange sauce in the archive that is over 14 years old. It’s good but this one is really better. Two reasons:
Think of Japanese chicken karaage. No batter, just potato starch, but the crust that forms on the surface of the fried food is delightfully light and crisp.
Fry the fish in batches if your pan is on the small side. You want to maintain the high temperature of the oil so do not overcrowd the pan.
Do not wait for the starch to turn brown during frying because you do not want to overcook the fish. Just fry until a crisp crust forms even if the crust appears pale. The fish will get its reddish-gold color when combined with the sauce off the heat.
Instead of thickening it with starch, you create a syrup by boiling citrus juices with sugar. The flavor is intense and the texture is better. The best part is that as it cools, it forms another layer of crunch around the fish fillets. Think of caramelized sugar, but balanced by the adicity of the lime and orange juices, and highly aromatic because of the addition of lime and orange zests.
It usually takes about ten minutes of boiling for the sauce to turn syrupy. Note that it thickens some more as it cools so stop boiling while it is still easily pourable.
The cooking process for the fish is easier and definitely less messy
Instead of coating the fish with batter before frying, in this new recipe, you just have to toss the fillets in potato starch.
Think of Japanese chicken karaage. No batter, just potato starch, but the crust that forms on the surface of the fried food is delightfully light and crisp.
Fry the fish in batches if your pan is on the small side. You want to maintain the high temperature of the oil so do not overcrowd the pan.
Do not wait for the starch to turn brown during frying because you do not want to overcook the fish. Just fry until a crisp crust forms even if the crust appears pale. The fish will get its reddish-gold color when combined with the sauce off the heat.
The cooking method for the sauce
Instead of thickening it with starch, you create a syrup by boiling citrus juices with sugar. The flavor is intense and the texture is better. The best part is that as it cools, it forms another layer of crunch around the fish fillets. Think of caramelized sugar, but balanced by the adicity of the lime and orange juices, and highly aromatic because of the addition of lime and orange zests.
It usually takes about ten minutes of boiling for the sauce to turn syrupy. Note that it thickens some more as it cools so stop boiling while it is still easily pourable.
Ingredients
Fish
- 500 grams skinless mahi-mahi fillet 1.1 pounds or substitute another firm and fleshy fish
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Sauce
- zest from one orange
- zest from one lime
- ½ cup orange juice
- ¼ cup lime juice
- ½ cup white sugar
- ½ teaspoon salt
Frying
- 4 to 6 tablespoons potato starch (please don’t substitute all-purpose flour or cornstarch)
- cooking oil for deep frying
To serve
- 1 to 2 tablespoons finely sliced scallions or use green onions
- 1 teaspoon toasted sesame seeds
Instructions
Season the fish
- Press the mahi-mahi fillet between stacks of paper towels to remove surface moisture.
- Cut the fish fillet into slices and toss with salt and pepper.
Cook the sauce
- Dump all the ingredients for the sauce into a small pan and set over high heat.
- Cook, stirring occasionally, until the sugar is fully melted, the liquid has reduced by half and the sauce has thickened.
Fry the mahi-mahi
- In a wok or fryer, heat enough cooking oil to reach a depth of at least three inches.
- Toss the seasoned mahi-mahi with the potato starch making sure every inch of the surface of every piece is coated with starch.
- Over high heat (350F to 375F if using a thermometer), fry the fish until a crust forms on the surface.
Assemble the dish
- Scoop out the fish and move to a platter or shallow bowl.
- Drizzle the lime and orange sauce over the fish.
- Garnish with scallions and toasted sesame seeds.
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