Egg Battered Ono / Mahi Mahi

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By Chef Justin Inagaki  

Ingredients:

• 4 oz portion ono (wahoo) or mahi mahi 
• 2 cups all-purpose flour
• 4 whole eggs
• 2 stalks green onion, chopped, 
• Salt, to taste
• White pepper, to taste
• Old bay seasoning, to taste
• Vegetable oil or canola oil, for frying

Tartar Sauce Ingredients:

• 1 cup Kewpie mayo (or Best Foods mayo)
• 2 dill pickle spears, deseeded, and diced small
• 2 sprigs fresh dill, finely chopped
• 1 tbsp lemon juice
• Salt, to taste
• White pepper to taste
• Old bay seasoning, to taste (optional)

Directions:

1. Gently season ono filets with salt and white pepper and place aside at room temperature.
2. In a mixing bowl, add all-purpose flour and season lightly with salt, white pepper, and Old Bay Seasoning.
3. In a separate mixing bowl, crack eggs and scramble with a whisk or fork. Add green onions into egg mixture. 
4. Take your gently seasoned ono fillets and place them first in the flour mixture, one fillet at a time, gently drenching the fillets. Then take those same filets that are drenched in the flour mixture and place them in the egg mixture submerged (or in a Ziploc bag) for minimum 15 mins (or overnight if desired).
5. For your tartar sauce, use a mixing bowl. Add all your tartar sauce ingredients into the bowl, stir with a fork or spoon. Adjust seasoning to your desired liking, place in a container and store in refrigerator until ready to enjoy.
6. Taking a medium sauté pan, on medium heat, use vegetable oil or canola oil to coat a pan enough to fry the ono filets (generally ¼ in of oil in pan is the desired amount). 
7. Fry your ono filets, using a tong. Generally, 5 min per side or until golden brown on each side. The desired temperature for enjoying is medium well or well done. 
8. Cool down, on a plate with napkin to absorb excess oil. Enjoy with tartar sauce.