Best Yummy 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).

PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE

Steps:

• Use paper towels to pat the halibut fillets completely dry - this will ensure even browning. Season the fish on both sides with garlic powder, paprika, sea salt, and black pepper. Set aside.
• Heat the olive oil in a large skillet over medium-high heat for 2 minutes.
• Add the fish fillets in a single layer (you can do it in batches if all the fish won't fit in a single layer). Sear, without moving, for 3-4 minutes, until the edges of the fish are opaque. Flip and cook for 2-4 minutes, until cooked through.
• Remove the fish from the pan and cover tightly with foil to keep warm.
• Reduce heat to medium-low. Add the butter to the same pan. Wait for it to melt, then heat for 2-3 minutes, stirring occasionally, until the butter is browned and smells nutty.TIP: If you like garlic, you can also use this lemon butter sauce recipe.
• Use the Zulay Kitchen Lemon Squeezer to squeeze all the juice from both halves of the lemon into the pan. Bring to a simmer, then reduce heat and simmer for about 3-4 minutes, stirring often, until volume is reduced by half. The lemon butter sauce will still be thin.
• Drizzle a little lemon butter sauce over each serving plate. Place the pan seared halibut fillets over the sauce, then drizzle more sauce on top.

CRISPY FRIED ALASKA HALIBUT

Steps:

• Pat dry the halibut fillets and sprinkle all over with salt. Let rest in the fridge for an hour.
• In a bowl, whisk together the flour, cornstarch, fennel, baking powder, crushed red pepper, white pepper and salt. Slowly add the ice-cold sparkling water and optional vodka. Mix until smooth and the consistency resembles heavy cream.
• Fill a large, wide, heavy bottomed pot with oil about halfway. As a precaution, never fill your pot to the top, and always leave room for the oil to bubble up. Heat the oil to 370F.
• Dip each piece of fish into the batter one by one, lifting gently and allowing excess batter to drip completely, before carefully placing the battered fish into the hot oil. When placing the halibut into the oil, try to hold the fish and drag it back and forth through the oil for a few seconds before releasing it, allowing the batter to set. This will prevent the fish from sinking to the bottom and sticking. When the batter is golden and crispy the fish will be moist, succulent, and perfectly cooked.
• Immediately transfer the fish to a wire rack or paper towel to whisk away any excess oil. Dust with extra fennel and crushed red pepper and splash with malt vinegar before serving.
• Place the egg yolks, Sambuca, lemon juice, sugar and salt in a heatproof bowl. Set the bowl over a pot of simmering water. Whisk vigorously for 5-8 minutes until the eggs are cooked, aerated, and frothy. Remove the bowl from the heat and fold in the chives and parsley. Adjust the seasoning to your liking.

HEAVENLY HALIBUT

Steps:

• Preheat the oven broiler. Grease a baking dish.
• In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.
• Arrange the halibut fillets in the prepared baking dish.
• Broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork. Spread with the Parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.

BEER-BATTERED HALIBUT WITH TARTAR SAUCE

Steps:

• For the tartar sauce: In a bowl, add the parsley, tarragon, shallot, and cornichon. Chop the hard boiled egg by removing the yolk and crumbling it, then dice the white. Add both yolk and whites to the bowl. Add vinegar, salt, mustard, mayonnaise, and a few dashes of hot sauce (or more to taste). Stir to combine and set aside.
• For the beer batter: In a large mixing bowl, mix the cake flour and baking soda with a fork. Slowly pour in the beer, stirring the entire time (it's okay if there are a few lumps). The batter should be thin, falling off the fork easily so it coats the fish, not heavy like pancake batter. Set aside.
• Fry the halibut: Fill a deep heavy-bottomed pan with oil-don't go higher than 2 inches from the rim-and heat to 350 degrees F. Season the halibut with salt on both sides. Test the oil by cooking a few drops of batter; they should float to the surface when the oil's hot enough. Remove these "tester crunchies" with a slotted spoon. One piece at a time, drop the fish into the beer batter, then remove it, letting the excess drip off. Then place it halfway into the oil, letting a crust form for 10 seconds, then releasing it gently into the pan. Repeat with two more pieces (three at a time), so the pan isn't overcrowded and cook each for 3-4 minutes. Remove the fish to a baking sheet fitted with a wire rack to drain any excess oil. Season with flaky sea salt and serve with tartar sauce and lemon wedges.

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.

PAN-SEARED MARINATED HALIBUT FILLETS

Steps:

• In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.
• In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before. Garnish with parsley, if desired, and serve.

PAN FRIED HALIBUT

Steps:

• Whisk egg in a small bowl.
• Combine flour, herbes de Provence, seafood seasoning, salt, and black pepper in a separate small bowl.
• Cut halibut into 4 equal pieces.
• Heat olive oil in a large frying pan over medium-low heat.
• Dip each piece of halibut in whisked egg.
• Dredge all sides of each piece in flour mixture to evenly coat; tap off excess flour.
• Place coated pieces immediately in the hot olive oil.
• Cook the halibut until lightly browned, about 5 minutes; turn and cook until fish is opaque and flakes easily with a fork, another 2 minutes.

EASY PAN-FRIED HALIBUT

Steps:

• Combine butter, honey, lemon juice, soy sauce, pepper, and garlic in a small bowl.
• Portion halibut by cutting it into 3 or 4 pieces with a sharp knife. Set aside a little of the marinade and brush each side of the halibut with the remaining butter-honey mixture.
• Heat a skillet over high heat until it is sizzling hot - test by adding a drop of water to the skillet. If it sizzles and immediately evaporates when it hits the skillet, it is hot enough. Sear halibut for 90 seconds on each side. Reduce heat to medium and cook each side until the fish flakes easily with a fork, 2 to 3 minutes. Serve with reserved butter-honey marinade.