Alaska Deep Fried Halibut Recipes

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LIGHT AND CRISPY FRIED HALIBUT



Light and Crispy Fried Halibut image

Deep-fried halibut coated with panko bread crumbs makes the best fish and chips we've ever made or had.

Provided by Dick Panzica

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 20m

Yield 4

Number Of Ingredients 7

oil for frying
2 eggs, beaten
¼ cup milk
1 tablespoon all-purpose flour
½ (8 ounce) package panko bread crumbs
½ cup seasoned bread crumbs
1 pound halibut, cut into 2-inch squares

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.

Nutrition Facts : Calories 1087.5 calories, Carbohydrate 34 g, Cholesterol 130.7 mg, Fat 95.2 g, Fiber 0.8 g, Protein 32.8 g, SaturatedFat 13 g, Sodium 516 mg, Sugar 1.8 g

SECRET FRIED HALIBUT



Secret Fried Halibut image

This is by far the BEST fried halibut I have EVER had! (That really says a lot being from Alaska you know hehe). Simple and delicious with a "secret" ingredient that will knock your socks off! Even my kids like it and they do not like fish at all. I find the perfect meal with this fish is "sticky rice" and creamed corn, but you decide for yourself!

Provided by momo mom of 2

Categories     Halibut

Time 35m

Yield 6-8 six ounce peices, 4-6 serving(s)

Number Of Ingredients 8

1 medium halibut fillet (approx 3 lbs)
2 cups white flour
1 tablespoon seasoning salt
1 teaspoon ground pepper
1 pinch onion powder
1/2 cup mayonnaise
1 tablespoon yellow mustard (or to taste)
6 tablespoons vegetable oil (amount will vary)

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 BATTERED HALIBUT



Beer Battered Halibut image

Provided by Mary Younkin

Number Of Ingredients 8

1 1/2 lbs halibut (cut into 1" pieces)
1 1/2 cups all-purpose flour (I used 1 cup brown rice and 1/2 cup potato starch)
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1 bottle of your choice of beer (I used about 1 1/2 cups worth, I used a dark Mexican beer)
light flavored cooking oil

Steps:

  • Whisk together the flour, salt, pepper, garlic and paprika. Whisk in just enough beer to make the consistency pourable, but not too thin. The mixture should resemble pancake batter. Set the batter and the fish pieces in separate bowls next to the stove.
  • Pour the oil into a heavy bottomed saucepan and warm it over medium high heat. You want it to be as hot as possible, without smoking. When the oil is hot, drop a few pieces of fish into the batter and coat well. Shake off the excess batter and using metal tongs, gently place the fish into the oil. Hold it there for a few seconds before releasing it, so that the coating will seal and it won't stick to the other pieces or the bottom of the pan. Repeat the process, cooking just a few pieces at a time to avoid crowding.
  • Let them cook for a few minutes, until the coating is lightly browned. (I found it easiest to use separate tongs for coating the fish and for frying in the oil.) Remove from the oil with clean tongs or a large wire scoop (made for frying) and drain on a plate lined with paper towels. Test a piece with a fork to make sure the center is cooked and flaking. Serve with Dill Sauce and Enjoy!

HALIBUT FISH AND CHIPS



Halibut Fish and Chips image

Make crisp and light Halibut Fish and Chips for a family-friendly dinner with a golden panko breadcrumb crust.

Provided by Barbara Bakes LLC

Categories     Main Dishes

Time 30m

Number Of Ingredients 9

4 large baking potatoes
Canola oil (for frying)
Kosher salt
2 cups all-purpose flour
Salt and freshly ground black pepper
3 large eggs (beaten)
2 cups Panko bread crumbs
3 pounds halibut (cut into cubes)
[Homemade Tartar Sauce] (for serving)

Steps:

  • CHIPS
  • Peel and cut the potatoes into 1/4 by 1/4-inch thick fries. Place in a large bowl of cold water.
  • Heat 2 inches of oil in a large, straight-sided pan or deep fryer to 325ºF. Drain the fries in batches on paper towels.
  • Fry each batch for 3 to 4 minutes until pale blonde and remove to a baking sheet lined with paper towels.
  • Just before serving, increase the heat of the oil to 375ºF and fry the potatoes again, in batches, until golden brown. Remove to a sheet pan lined with paper towels and season with kosher salt.
  • FRIED HALIBUT
  • Preheat the oven to 200°F.
  • Heat at least 2 inches of oil to 360ºF in a large skillet.
  • In a shallow dish or pie plate, whisk together the flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Dredge each piece of halibut in flour, shake off excess, then dip in the eggs, and finally coat evenly with panko.
  • Fry the fish batches until golden brown on both sides. Remove with a slotted spoon to a paper towel-lined plate. Transfer to a baking sheet and keep warm in the oven.
  • Serve with chips and homemade tartar sauce.

Nutrition Facts : ServingSize 1 g, Calories 795 kcal, Carbohydrate 101 g, Protein 69 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 229 mg, Sodium 660 mg, Fiber 7 g, Sugar 5 g, UnsaturatedFat 7 g

ALASKA HALIBUT TEMPURA



Alaska Halibut Tempura image

This is another recipe someone gave me handwritten on an index card. I haven't tried it yet. Amount of halibut and broccoli and cooking time is a guess.

Provided by CJAY8248

Categories     Healthy

Time 20m

Yield 1 tempura, 4 serving(s)

Number Of Ingredients 13

2 cups flour
3 tablespoons grated parmesan cheese
1 teaspoon salt
1/2 teaspoon garlic powder
2 tablespoons oil
3 eggs, beaten
1 3/4 cups flat beer or 1 3/4 cups water
vegetable oil (for frying)
1 1/2 lbs halibut, cut in 1-inch chunks
1 onion, cut in rings
2 carrots, peeled and sliced into 1/4-inch chunks
8 broccoli florets
1 green pepper, cut in rings

Steps:

  • Combine flour, parmesan cheese, salt and garlic powder. Mix together oil, eggs, and beer. Add moist mixture to dry ingredients. Heat oil in a deep fryer or deep pan to 350*. When oil is hot, dip halibut chunks in batter and deep fry until golden brown. Vegetables are battered and fried in same way. Ingredients should be dry, or dipped in flour for the batter to adhere firmly. Drain on paper and serve at once.

Nutrition Facts : Calories 628.2, Fat 16.3, SaturatedFat 3.5, Cholesterol 216.4, Sodium 817.3, Carbohydrate 60.3, Fiber 3.5, Sugar 3.9, Protein 50

GLUTEN FREE FISH BATTER



Gluten Free Fish Batter image

This gluten-free fish batter produces crispy and flakey gluten-free fried fish pieces. Use whatever firm white fish you have on hand.

Provided by Mēgan

Categories     Main Meals

Time 50m

Number Of Ingredients 10

1 cup + 2 tablespoons cassava flour
1 to 1 1/2 teaspoons sea salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon baking soda
pinch of cayenne pepper
1 large egg, at room temperature
12 ounces gluten-free beer, at room temperature (see recipe notes)
1 1/2 pounds halibut (or another firm white fish), cut into 1 to 1 1/2-inch pieces
oil for frying

Steps:

  • In a large Dutch oven or deep fryer, preheat the oil to a temperature of 350-365 degrees (F). If using a Dutch oven, use enough oil to fill the pan by 3 1/2 to 4 inches. If using a deep fryer, use the amount of oil suggested in the fryers directions.
  • Blot the fish with paper towels until it's as dry as possible.
  • In a large mixing bowl, combine 1 cup cassava flour, 1 teaspoon sea salt, garlic powder, black pepper, baking soda and cayenne pepper. Taste it. If you'd like to increase the sea salt, garlic powder, or cayenne pepper, feel free to do so.
  • Whisk in the large egg and the gluten-free beer; continue to whisk until no lumps remain. The batter will be bitter, but this bitterness will not be present in the final product. Add a piece of fish to the batter, and then pull it out. The batter should coat the fish, but it shouldn't be too thin or thick. If the batter needs to be thickened up, add an additional tablespoon of cassava flour and whisk until blended. Test the thickness of your batter again, and add another tablespoon of cassava flour only if needed.
  • Add all of the fish to the batter bowl, and then fry the battered fish in small batches for 2-3 minutes. Do not overcrowd the pan.
  • Remove the fried fish to a cooling rack sitting inside half a sheet pan (these are similar to the cooling racks I have). This will help keep the fish crispy. Serve immediately with ketchup, tartar sauce, or Lemon Caper Sauce.

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