CHICKEN-FRIED HALIBUT

CHICKEN-FRIED HALIBUT image

Provided by Pat Duran

Categories Fish

Time 40m

Number Of Ingredients 20

FOR DREDGING
2 c buttermilk
1 tsp kosher salt
1/2 tsp pepper
2 8 oz. halibut portions , fresh or frozen(thawed)
GRAVY
2 c whole milk
2 tsp onion powder
1/2 tsp black pepper
1/2 tsp kosher salt
1/4 c unsalted butter
1/4 c all purpose flour
DREDGE FOR FISH
1 1/2 c all purpose flour
1 1/2 tsp kosher salt
1/4 tsp cayenne powder
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp black pepper
1/8 tsp dill weed

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.