Deep Fried Halibut Recipes

CRISPY BATTERED HALIBUT WITH NO BEER

Steps:

• Prep your fish by removing the skin (if any) and cutting into pieces sized about as big as a deck of cards prior to mixing your batter.
• Preheat your oil as well. Ideal frying temperature is about 365. If the oil is not hot enough you'll end up with greasy fish. If it's too hot you'll burn the batter before the fish is cooked through. The batter needs to be used immediately after it's mixed. Baking powder is temperamental and doesn't wait for cold oil!
• Combine all the dry ingredients except for the bread crumbs, and stir well to evenly distribute. Stir in the cold water and immediately dip fish in the batter, and then do a quick coat in the bread crumbs and carefully put into the preheated oil.
• Cook until golden brown and the fish is cooked through.

BEER BATTER HALIBUT

Steps:

• Divide halibut fillet into approximately 1.5" cubes.
• Mix dry ingredients, add beaten egg. Pour beer in until proper consistency. Batter will be smooth and a little runny but thicker than water.
• The remaining beer is yours to enjoy.
• Add oil to frying pan until oil is approximately 1/2 the height of the halibut cubes; heat on medium high until suitable for deep frying.
• Make a test piece:.
• Coat halibut piece in batter, add to oil. Fry for two minutes, then turn with tongs (being very careful of oil spattering) and fry another two minutes. Transfer finished piece to a paper towel covered plate. Split piece with fork to check for doneness, if piece does not split easily and/or middle of halibut piece does not appear to be opaque, adjust cooking time and/or oil temperature to ensure pieces are done.
• When satisfied with cooking time, repeat until all pieces have been cooked (multiple pieces can be put in pan).
• Serve warm with tartar sauce.

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.

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.

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.

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.

WEST COAST HALIBUT FISH AND CHIPS WITH HOMEMADE TARTAR SAUCE

Steps:

• Pre-heat oven to 350 degrees F.
• Bake potatoes on a tray in hot oven for 30 to 45 minutes - until knife tender. This can be done the night before or ahead of time. Cut each potato into 6 or 8 wedges depending on the size. Heat 3 inches of oil in a deep fryer. Or you can heat 3-inches of oil in a deep pot. Begin by frying half the wedges at a time for 4 to 5 minutes until crispy and brown. Drain on paper towels and season with salt.
• In a large mixing bowl, combine the flour and cornstarch. Season the flour mixture with salt and fresh ground black pepper. Make a well in the center and gradually pour in the club soda and egg yolks whilst whisking. Work your way from the center out slowly combining the dry ingredients to form a smooth batter. Lightly coat the fillets of fish in seasoned flour then dip in batter and fry in 375 degree F oil. Fry for 4-5 minutes until crispy and golden brown. Remove and drain on paper towels, then season with salt. Serve with crispy fried parsley leaves and lemon wedges.
• Prepare the tartar sauce:
• In a small mixing bowl, combine all the tartar sauce ingredients. Set aside in the refrigerator for 10 to 15 minutes before serving, to let the flavors come together.

BEER BATTERED HALIBUT

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

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.

FRIED HALIBUT SANDWICH

Steps:

• Rinse fish and pat dry; set aside. In a shallow dish, stir together the flour, salt and pepper to taste. Dip each fillet in the flour mixture to coat.
• In a skillet, heat oil over medium-high heat. Cook the fish in the hot oil for 2 to 3 minutes per side or until golden.
• In a small bowl, whisk together the mayonnaise, mustard and dill. Set aside.
• Spread the dill mayonnaise evenly on the rolls. Place a fish fillet on each roll and top with tomato and onion slices