Lampuki Moqlija (Maltese Fried Mahi-Mahi)

What Is Lampuki?

Lampuki is the Maltese name you will see for mahi-mahi, also called dolphinfish. It is a fish, not a dolphin. NOAA's mahi-mahi guide lists these English names, which are useful when shopping outside Malta.

In Malta, lampuki is associated with the late-summer and autumn catch. Local availability changes; ask the fishmonger for fillets or steaks suited to frying and check for bones before cooking.

How to Cook Lampuki: Frying or Pie?

Choose lampuki moqlija for a meal with about 15 minutes of preparation and 15 minutes of cooking. Pat the fish dry, dust it with flour, and fry in batches if needed. Serve promptly for the best crust.

For a bake to share, use our lampuki pie recipe: the fish is combined with spinach, tomatoes, olives, and capers under shortcrust pastry. It needs more time for filling, assembly, baking, and resting. Our seafood collection helps you choose accompaniments for either dish.

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.

How to Serve Lampuki Moqlija

Serve with lemon wedges and Patata l-Forn, or keep things lighter with salad and bread. Arjoli makes a garlic-and-tomato accompaniment. For another lampuki dish, try Torta tal-Lampuki, or browse our Maltese seafood collection.

Storage and Reheating

Refrigerate within two hours; eat within 48 hours or freeze. Reheat once, until hot throughout. FSA guidance.

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.

Recipe adapted from Maltese Recipes.