Crispy Crusty Halibut Recipes

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.

HERB CRUSTED HALIBUT

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Line a baking sheet with foil.
• Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
• Rinse halibut fillets and pat dry with a paper towel.
• Place halibut fillets onto the prepared baking sheet.
• Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.
• Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.

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.

BAKED HALIBUT WITH CRISPY PANKO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir panko bread crumbs and melted butter together in a bowl until evenly coated.
• Pour enough chicken stock into an oven-proof skillet to cover bottom; arrange halibut fillets in skillet. Drizzle lemon juice over fillets; season with salt and pepper. Spread a think layer of Dijon mustard over each fillet; press bread crumb mixture over mustard layer.
• Place skillet in the preheated oven and cook until fillets flake easily with a fork and topping is browned, about 20 minutes.

POTATO CRUSTED HALIBUT

Steps:

• Preheat a medium fry pan on medium heat.
• Scrub your potato well, then grate on the cheese grater. Once grated, squeeze any excess liquid from the potato and then add the potato to a small mixing bowl.
• Whisk an egg in a separate bowl and then add it to the potato and mix immediately. This will stop the potato from turning brown.
• Add the chopped green onion and then season well with salt, pepper and chilli powder. Stir again.
• Now spread a thin, even layer of the potato crust on to one side of the halibut fillets (make sure the halibut is nice and dry). If the potato layer is too thick, then it will not crisp up very well.
• Once your pan is preheated, add about 2 teaspoons each of canola and olive oil. Let the oil heat up for 10 seconds and then carefully add the halibut, potato side down to the pan.
• While you are frying the fish, preheat your toaster oven or regular oven if you don't have one, to 300 ° F.
• In the pan, add a thin layer of the potato mixture to the other side of the halibut.
• Once the potato crust is nicely browned, you should be able to see at the edges or you can check by carefully lifting it up, very carefully turn the halibut over. Brown the second side and then transfer to the oven.
• Finish cooking the halibut in the oven (5 minutes or so) depending on the thickness and then serve with your favourite grains and lots of veggies.

PANKO CRUSTED HALIBUT

Steps:

• Take the halibut out of the fridge and let it come to room temperature for 30 mins or so. Pat the fillets dry with paper towel. Season with salt and pepper.
• Make the sauce. Add the wine to a small pot and simmer till it reduces in half. Add the butter, lemon, and dill. Simmer for just a min and then set aside with a lid on.
• Heat your oven to 350 degrees.
• Bread the fillets. Get out three bowls. In one add the flour or cornstarch, 1/4 tsp salt and pepper each. In the second, add the egg, 1/4 tsp salt and pepper. In the final bowl add the panko, 1/4 tsp salt and pepper. Take each fillet and coat first in flour or cornstarch, then egg, then panko. Set aside on a plate.
• Heat a large skillet to med-high heat. A heavy bottomed stainless steel or ceramic pan works best. You might need 2 medium pans instead depending on how big your fillets are. You must make sure that the fillets are not crowded in the pan or they wont get a nice sear or crust on them.
• When the pan, or pans, are nice and hot, drizzle some oil into the pan just so it has a thin layer. When the oil starts to shimmer and smoke slightly, place a fillet, in the pan laying it down in the pan away from you.
• Don't touch it! You will want to, but don't. Wait 3 mins and then try to lift the fish. If it lifts easy, flip it over. If it doesn't release easy, let it be for another min then try again. Don't poke at it or it could break up.
• Once the fish is flipped onto the other side, wait 1 min and then turn the heat off and throw the pan in the oven for 4 - 6 mins per ½ inch thickness. We cooked the fillet in the pictures of this post for 8 mins.
• Remove from the oven, place on plates, drizzle with the sauce and serve immediately.

AIR FRYER PARMESAN-CRUSTED HALIBUT

Steps:

• Dry the halibut well with paper towels.
• Combine the mayo, parmesan, minced garlic, salt, pepper, and hot sauce in a small bowl.
• Crush the crackers and place them into another bowl.
• Coat the fish in the mayo mixture and then roll in the crackers to cover all sides. Carefully place into the air fryer in a single layer, not touching the sides or each other, in your air fryer. (Spray the rack with cooking spray if it is not well-seasoned and if things tend to stick.) Repeat with the other filet(s).
• Cook in the air fryer at 350° for 10 minutes, or until the internal temp is 130-135°, depending on how you like your fish.

CRISPY CRUSTY HALIBUT

Steps:

• Wash fish, dry with paper towels.
• Blend beaten eggs and lemon juice lightly. In a separate bowl , mix crumbs, cheese, salt, dill, and parsley.
• Moisten fish with melted butter, dip into egg, then coat with crumb mixture. Press mixture into fish so coating will stick.
• Refrigerate for at least 1 hour to set.
• Place fish on a buttered foil in a baking dish and broil 3 inches from heat for 5 minutes per side.
• Serve with lemon wedges.

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.

CRISPY FRIED HALIBUT WITH MALT VINEGAR AIOLI

Steps:

• Combine both oils in a squeeze bottle or measuring cup with a pouring spout. Set aside.
• Place egg yolks, vinegar, mustard and minced garlic in a bowl with tall sides.
• Using an immersion blender, blend yolks, vinegar, mustard and minced garlic until thoroughly mixed.
• Continue blending on medium speed, and slowly drizzle the oil mixture in a thin stream until emulsified and creamy. If it begins to get too thick before oil is finished, it could separate, so add a few drops of vinegar to thin, and continue.
• Season as needed with salt, pepper and additional vinegar, to taste.
• Cover and set aside.
• Preheat fry oil to 425°F in a large dutch oven.
• Set yourself up with a large plate lined with paper towels as a place to transfer the fried fish when done.
• Season each piece of fish with salt and pepper and set aside on a paper towel.
• Combine 200 grams of each type of flour and baking powder in a large bowl.
• Using a fork, begin to add the honey, vodka and beer, to the flour mixture. Mix gently, removing any large clumping. Mix until just combined, taking care not to over mix.
• Place approximately 1/2 cup of rice flour in a separate bowl for dredging. (Can use slightly more or less flour, as needed)
• Using a paper towel, gently dry off each piece of halibut.
• Working in batches (2-3), dust each halibut piece in the bowl containing the additional rice flour.
• Transfer halibut pieces to the batter.
• Ensure each piece is well coated in batter and then carefully transfer each piece, one at a time, to fry oil. A pair of kitchen tongs makes transferring easier and safer.
• As soon as each piece is golden brown, remove with a spider strainer* to the paper towel lined plate you set up, and salt immediately.
• Allow the oil to return to 425F and repeat the process until complete.
• Squeeze fresh lemon over it and enjoy!