Crispy Mahi Mahi Fish Fry

Servings: 4

For the Mahi Mahi Fish Fry:

• 1 lb. Mahi Mahi, sliced into strips
• 1 1/2 cups All Purpose Flour
• 1 tbsp. Baking Powder
• 1 tsp. EACH: Garlic Powder, Salt, Black Pepper
• 2 tsp. Paprika
• 2 large Eggs
• Neutral Frying Oil

For the High Protein Chipotle Aioli:

• 1/2 cup Plain Greek Yogurt
• (Optional) 2 Chipotle Peppers in Adobo Sauce, or substitute with chipotle powder to taste
• Juice of 1 Lime
• 1 tsp. Honey
• 1/4 tsp. Ground Cumin
• 1/4 tsp. Garlic Powder
• Salt & Black Pepper, to taste

1. For the Chipotle Aioli: Combine all ingredients in a food processor or blender. Pulse until smooth. Transfer to a dipping dish, cover, and set aside.
2. For the Mahi Mahi Fish Fry: Set up your battering station with two bowls. In the first bowl, whisk the flour, baking powder, garlic powder, salt, black pepper, and paprika until well-combined. In the second bowl, beat the eggs until smooth. Add a little water to help break them up, if needed.
3. Heat up the frying oil to 375F.
4. Dredge the mahi mahi strips in the flour mixture, then the beaten eggs to coat, and back into the flour mixture. Use your fingers to press the flour into the fish strip so it's well coated. Repeat with remaining mahi mahi.
5. Cook in small batches so the oil stays hot for 3-4 minutes on each side, until crispy and golden brown. Use a slotted spoon or large fork to remove the fish fillets and place on a paper towel lined plate. Season with flaky salt.
6. Enjoy immediately with the chipotle aioli for best freshness!