Mediterranean Fried Fish with Balsamic Dijon Dipping Sauce

by Cara Gambini
Mediterranean Fried Fish with Balsamic Dijon Dipping Sauce - Texas Hill Country Olive Co.

This recipe uses fresh strips of Mahi Mahi and a light batter made with Shiner Light Blonde. You end up with moist flaky fish perfect for dipping in our Balsamic Dijon Dipping Sauce.

Texas Hill Country Olive Co

For Mediterranean Inspired Fried Fish:

  • 1 c                   all-purpose flour, plus extra for dredging the fish
  • ½ c                  cornstarch
  • 1 tbsp              baking powder
  • 1 tsp                granulated garlic
  • 1 tsp                smoked paprika
  • to taste            salt and pepper
  • 12 oz               light beer such as Shiner Light Blonde
  • 2 lbs                firm white-fleshed fish such as cod, haddock, or mahi mahi                              cut  into strips
  • as needed       Sola Stella Extra Virgin Olive Oil, for frying


  1. In a large, heavy bottom pot, add enough Sola Stella Extra Virgin Olive Oil to come about 1/3 of the way up the pot and insert a fry or candy thermometer. Heat over medium heat until the temperature reaches 320° to 330°.
  2. While the oil heats, whisk together 1 c flour, cornstarch, baking powder, granulated garlic, paprika, salt, pepper, and light beer. It should have the consistency of a thin pancake batter.
  3. Dredge cut fish in plain flour and shake off excess. Dip each piece of fish in the batter and carefully place in the heated oil.
  4. Fry for 4-5 minutes until the batter is golden brown and the fish is cooked through.
  5. Remove from the oil and drain.

Serve with Balsamic Dijon Dipping Sauce.

  • ¼ c                 Traditional Balsamic Vinegar
  • 1 tbsp              honey
  • 1 tbsp              Dijon mustard
  • 1 tsp                Worcestershire sauce
  • to taste            salt and pepper


    1. Wisk all ingredients together in a small bowl and serve at room temperature with the fried fish.

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