Best Chicken Fried Halibut Recipes

SECRET FRIED HALIBUT

Steps:

• Cut halibut into portion size pieces (this will vary with every family); set aside.
• In gallon ziplock bag combine all dry ingredients; seal bag and shake to mix. Add halibut pieces to dry ingredients and shake thoroughly again.
• In small bowl combine mayonnaise and mustard; mix thoroughly (secret ingredient!).
• Add some oil to skillet over med heat until oil begins to ripple. You will need to add more oil in small amounts at a time throughout cooking.
• Add halibut a few pieces at a time to skillet until full. DO NOT OVERLAP FISH. Cook until just beginning to brown on bottom side and flip. Once turned, lightly baste browned side of fish with mayonnaise mixture. Turn fish once more and repeat basting. The key to this step is to re brown basted sides of fish before removing from pan. The pieces should turn a deep brown (not black but close). That is when you know they are done.
• Serve while still hot. (May be kept in warm oven until all fish is done).

BEER BATTER FOR HALIBUT OR CHICKEN

Steps:

• Heat deep fryer or skillet with vegetable oil deep enough to cover meat to 375.
• Beat egg, and add remaining ingredients.
• Rinse and dry meat on paper towels in order for it to hold batter.
• Dip meat into batter and place in deep fryer or skillet.
• Cook for approx 4 minutes or until golden brown.
• Drain on paper towels.

LIGHT AND CRISPY FRIED HALIBUT

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Whisk eggs, milk, and flour together in a shallow bowl. Stir panko bread crumbs and seasoned bread crumbs together in another bowl.
• Gently dip halibut squares into egg mixture, the press gently into bread crumbs mixture to generously coat completely. Place breaded halibut in a single layer on a plate while breading the rest.
• Cook halibut in preheated oil until golden brown and crisp on the outside, 4 to 6 minutes.

GARLIC-AND-HERB OVEN FRIED HALIBUT

Steps:

• Preheat oven to 450°F.
• Combine first 5 ingredients in a shallow dish.
• Place eggs in a shallow dish.
• Place flour in a shallow dish.
• Sprinkle fish with salt and pepper.
• Dredge fish in flour.
• Dip in egg mixture.
• Dredge in breadcrumb mixture.
• Heat 1 tablespoon oil in skillet over medium-high heat.
• Add 2 fish fillets; cooks 2-3 minutes per side or until browned.
• Place fish on foil lined baking sheet coated with cooking spray.
• Repeat process with remaining olive oil and remaining fish.
• Bake at 450°F for 6 minutes or until fish easily flakes when tested with a fork or until desired doneness.
• While fish is baking, deglaze the frying pan with flavored vinegar over medium-high heat. Add a little water to thin the mixture and drizzle over the fish before serving.

HALIBUT WITH LEMON-BUTTER AND CRISPY SHALLOTS

Steps:

• For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Set aside until ready to use.
• For the halibut and crispy shallots: Combine the olive oil, lemon juice, garlic, salt, pepper and garlic in an 8-by-8-by-2-inch glass dish. Whisk the marinade to blend. Add the halibut and turn several times to coat evenly. Let stand 15 to 20 minutes.
• Combine the grapeseed oil and shallots in a medium heavy saucepan over medium-high heat. Cook, stirring often, until the oil heats up and the shallots turn golden brown, 5 to 7 minutes. Transfer the shallots with a slotted spoon to several layers of paper towels to drain and crisp. Sprinkle with salt and pepper just before using.
• Heat a large dry nonstick skillet over medium-high heat. Lift the halibut from the marinade, letting the excess drain off. Add the halibut to the hot skillet and sear 3 minutes. Turn the fish over using a flexible metal spatula. Sear until still slightly pink in the center, about 3 minutes longer, depending on thickness. Transfer the halibut to plates. Top with a generous dollop of lemon-butter and pile the shallots alongside or scatter around the fish. Garnish with the lemon wedges and serve.

CHICKEN-FRIED HALIBUT

Steps:

• 1. Milk dredging- Whish buttermilk, salt and pepper in a large bowl. Slice halibut horizontally, to make thinner fillets, and cover in the buttermilk. Let sit for about 1 hour at room temperature.
• 2. Gravy- In a medium pan add the milk and seasonings. Heat on low for about 6 minutes. Whisk in the butter and flour, turning heat to medium, Continue to whisk often until gravy is thick(about 10 minutes). Taste to adjust seasoning. Keep warm.
• 3. Dredge for fish- In a separate large bowl, whisk together the flour with the dredge seasonings. Prepare a baking sheet lined with a rack.
• 4. Pour oil into a deep-sided pan,(about 2 inches deep) and heat until shimmering, but not real hot. Remove the halibut one at a time from the buttermilk soak,wiping off and excess, and dredge in the flour mixture, pressin into the fish . Gently lay the fillets into the hot oil,i n small batches so you don't overcrowd the pan. Fry about 5 minutes on each side, until golden , then remove to the rack to drain. Repeat with remaining halibut. I like to serve with mashed potatoes, gravy and peas.

PAN-FRIED HALIBUT FILLETS WITH ROASTED VEGETABLE CHILE BROTH

Steps:

• In a medium saucepan over medium heat, melt the butter and sweat the onion and garlic. Add the wine, raise the heat to high, and reduce the liquid completely. Reduce the heat to medium, add the stock and half of the roasted peppers, poblano, garlic, shallots and pearl onions, reserve the remaining vegetables, simmer for 30 minutes. Pure the mixture in a blender or processor, or in the pan with a hand-held blender. Season to taste with salt and pepper and honey. Place a fillet in a bowl and ladle the broth around it. Garnish with the remaining roasted vegetables and sage pesto.
• In a medium skillet over medium-high heat, heat the oil until it begins to smoke and then add the butter. Season the fillets with salt and pepper to taste on both sides and cook for 2 to 3 minutes on each side.
• In a food processor, combine the sage, parsley, garlic, pine nuts and cheese and process for 20 seconds, slowly adding the olive oil while the machine is running. Transfer to a mixing bowl and season with salt and pepper to taste.

YUMMY FRIED HALIBUT

Steps:

• Cut Halibut in to 1x1 inch chunks. Removed skin before if still on fish. It sometimes is easier to freeze the fish until solid then place in refrigerator for 24 hours and cutting while still mostly frozen.
• Mix Miracle Whip and mustard together, along with the tbsp of dill, the tsp of paprika and the 1/2 tsp of cayenne.
• Mix the flour, breadcrumbs, dill, paprika, cayenne, onion powder and pepper together.
• Coat chunks of fish in miracle whip sauce liberally then throw in to the flour mixture and toss til well coated. Lay on sheet pan until ready to fry.
• Heat oil until there are ripples but not so hot that its smoking.
• Gently set each individual chunk of fish in to hot oil. Once the side is medium brown, flip and fry the other side til evenly colored.
• Remove from oit and set on plate covered in paper napkins.
• Immediately salt lightly and serve. BBQ sauce tastes awesome with it! Or orange marmalade cooked in a saucepan with chili flakes and ginger then cooled.

FOOLPROOF OVEN-FRIED HALIBUT

Steps:

• Whisk together eggs, horseradish, mayonnaise, paprika, and cayenne pepper in large bowl. Add 5 tbsp flour and stir until smooth.
• Place 1/4 cup of flour in plastic storage bag or ziploc.
• Place crushed fried onions in pie plate or shallow bowl.
• Preheat oven to 350. Coat baking sheet or casserole dish with nonstick cooking spray.
• Clean fish and pat dry. Sprinkle with salt and pepper.
• Place one piece of fish in bag of flour and shake to cover. Remove from bag and dip into mayonnaise mixture. Use spoon, if necessary, to completely cover fish. Coat all sides of fish with fried onions, pressing gently so that the fish is completely and evenly covered.
• Place fish in baking dish and repeat with remaining three pieces of fish.
• Place in oven and bake until instant-read thermometer inserted into center of filets reads 140 degrees, 20-25 minutes.
• Serve immediately.