# Lampuki Moqlija (Maltese Fried Mahi-Mahi) Source: https://www.malteserecipes.com/recipes/lampuki-moqlija/ Simple Maltese fried lampuki seasoned with lemon, garlic, parsley, and olive oil. A seasonal fish dish from late summer and autumn. Prep time: 15 minutes Cook time: 15 minutes Servings: 4 people Tags: fish, lampuki, maltese-classic, fried, seasonal, main-course, seafood Lampuki Moqlija is Maltese pan-fried lampuki, served with lemon, garlic, and parsley. Lampuki are also known as mahi-mahi or dolphinfish, so you may recognise them under another name abroad. The light flour coating gives the fish a golden surface without a heavy batter. Have the accompaniments ready first: this dish is best served as soon as the fish leaves the pan. ## Ingredients Measures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/). - 4 lampuki (mahi-mahi or dolphinfish) fillets or steaks - 100g plain flour (all-purpose flour) - Salt and black pepper to taste - 3 tbsp olive oil - 2 cloves garlic, sliced - Juice of 1 lemon - Small handful fresh parsley, chopped - Lemon wedges, to serve ## Instructions 1. **Season the fish**: Pat the lampuki dry and season with salt and pepper. 2. **Dust with flour**: Lightly coat the fish in flour, shaking off the excess. 3. **Fry**: Heat the olive oil in a frying pan over medium-high heat. Add the fish without crowding the pan. Fry for about 3-5 minutes per side, depending on thickness, until golden; the thickest part should reach 63°C (145°F). The flesh should be opaque and separate easily. Lower the heat if the coating browns before the centre cooks. 4. **Add flavour**: In the last minute, add the sliced garlic to the pan. Remove from the heat and squeeze over lemon juice. 5. **Serve**: Sprinkle with parsley and serve with lemon wedges. ## Ingredient Guide - **Lampuki fillets or steaks:** Choose pieces of similar thickness so they finish together. Steaks may contain a central bone; check fillets for small pin bones. - **Plain flour:** Use a thin dusting and shake off the excess. The flour is a coating, not a batter. - **Olive oil:** Heat before adding the fish so the coating begins to set immediately. Cook in batches if necessary. - **Garlic:** Add it near the end so it flavours the oil without burning during the whole frying time. - **Lemon and parsley:** Finish off the heat and serve promptly to preserve the crust. ## Ingredient Substitutions Outside Malta Ask for **mahi-mahi**: it is another name for lampuki, not a different substitute fish. If it is unavailable, sea bream fillets offer an alternative, although thinner pieces need less time in the pan. Frozen mahi-mahi can be used after thawing in the fridge. Drain and pat it especially well before flouring. Plain flour may be labelled **all-purpose flour**; avoid sweetened or self-raising mixes. ## Tips for Golden Fish - Pat the surface dry before seasoning. Water on the fish makes the flour paste-like and encourages steaming. - Dust just before cooking rather than leaving the coated fish sitting on a plate. - Give each side time to form a crust before turning with a broad spatula. - Use thickness and doneness to judge the cooking, not just the minutes. The temperature in the method follows [FoodSafety.gov's fish guidance](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures). ## How to Serve Lampuki Moqlija Serve with lemon wedges and [Patata l-Forn](/recipes/patata-l-forn/), or keep things lighter with salad and bread. [Arjoli](/recipes/arjoli/) makes a garlic-and-tomato accompaniment. For another lampuki dish, try [Torta tal-Lampuki](/recipes/torta-tal-lampuki/), or browse our [Maltese seafood collection](/collections/maltese-seafood/). ## Storage and Reheating Refrigerate within two hours; eat within 48 hours or freeze. Reheat once, until hot throughout. [FSA guidance](https://www.food.gov.uk/safety-hygiene/cooking-your-food). The coating will soften in storage. An oven can help restore some texture, but the fish will be firmer after reheating, so cooking only the portions you need gives the best result. ## Frequently Asked Questions ### Are lampuki and mahi-mahi the same fish? Yes. Mahi-mahi and dolphinfish are names you may see outside Malta. Dolphinfish is a fish, not a dolphin. ### Can I fry lampuki without flour? Yes. Dry the fish well and use a suitable frying pan, but expect a different surface and take extra care when turning. The light flour coating is what gives this version its particular crust. ### Why does my fish stick or fall apart? The pan may not have heated enough, the fish may be wet, or it may have been moved before its crust formed. Let it cook undisturbed for the first side and support the whole piece when turning. ## Lampuki and the autumn catch Lampuki's seasonal place on the Maltese table is connected to a distinctive fishery. Malta's [AgriFair fisheries account](https://agrifair.gov.mt/fisheries-and-aquaculture/) describes autumn catches and the use of floating structures called *kannizzati*, with palm fronds beneath which the fish gather. This fried preparation keeps the fish separate from a pie filling or a tomato sauce. Local catch and availability vary; using imported or frozen mahi-mahi lets you cook the recipe outside the Maltese season, but does not reproduce its local fishing context. ## Explore the collections - [Maltese fish and seafood](https://www.malteserecipes.com/collections/maltese-seafood/) ## Serve with or cook next - [Torta tal-Lampuki (Maltese Fish Pie)](https://www.malteserecipes.com/recipes/torta-tal-lampuki/): Use lampuki in a pastry-covered fish pie on another occasion. - [Arjoli (Maltese Garlic and Tomato Dip)](https://www.malteserecipes.com/recipes/arjoli/): Serve a garlic-and-tomato dip alongside the fried fish. - [Patata l-Forn (Maltese Roast Potatoes)](https://www.malteserecipes.com/recipes/patata-l-forn/): Add roast potatoes to make a fuller fish supper.