CHICKEN-FRIED HALIBUT
This recipe was used by my mom for many years. My dad was an avid fisherman and always came home with his limit of fish. My dad loved ice spear fishing and smelting too. We love fish made this way.
Provided by Pat Duran
Categories Fish
Time 40m
Number Of Ingredients 20
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.
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