Furikake Mahimahi

User rating: 5 out of 5 stars (1) Reviews

Demonstrated by: Millie Chan, Dino Amorin, & Darrell Travis of I Love Country Cafe.
Country Cooking - July 1, 1996.


Furikake Mahimahi

  • 2 1/2 lb mahimahi
  • 1 egg white
  • 1/4 cup milk
  • 1/4 cup water
  • 1/4 cup flour
  • 1/4 cup cornstarch
  • 1 cup furikake (seasoned seaweed mix)
  • 1 cup panko (breading)
  • 1/4 cup peanut oil


  1. Cut mahimahi into 12 (3 oz size) fillets.
  2. Heat a skillet or griddle.
  3. Combine egg white, milk, water, flour, and cornstarch; mix until smooth.
  4. Combine furikake and panko.
  5. Dip mahimahi into batter and roll in furikake mixture.
  6. Brush hot skillet or griddle with peanut oil.
  7. Grill mahimahi on both sides until lightly browned.
  8. Serve with Oriental Sauce.

Makes 6 servings.


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Excellent recipe. Great taste. I used a whole egg and had to add more water to the batter because it was dry, but otherwise I followed the recipe. Nice crust. Served it with a homemade tartar sauce. Definitely a keeper! Mahalo!

by Gravyallover on 4/10/2020