Light And Crispy 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).

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.

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.

CRISPY BEER BATTERED HALIBUT

Steps:

• Slice fish into rectangular fillets, roughly 6 inches by 2 inches. Remove skin if needed and pat dry with paper towels.
• Prepare your batter by adding 1/2 cup whole wheat flour, Old Bay, and egg to a shallow bowl. Stir a couple of times to break the yolk. Add beer and use a whisk or fork to combine until smooth. Set aside.
• Add vegetable oil to a large pot or saucepan, so that the oil is about 3 inches deep. Turn your heat source up to medium and monitor the temperature of the oil with a kitchen thermometer. Your target is to get your oil to 375°F.
• In a second shallow bowl, add 1/4 cup of whole wheat flour.
• Working with one fish fillet at a time, dip your fish into the flour first, coating completely. Then, take your flour-coated fish and dunk it into your beer batter, making sure you have an even layer of batter coating your fish.
• Carefully drop your battered fish into the hot oil, frying for 4 minutes total. Use a skimmer or sieve to flip the fish after 2 minutes, to ensure an even cook. Repeat with all of your fish fillets, making sure to not overcrowd your oil-the battered fish will stick together if they get too close.
• Carefully remove your fried fish from the oil and place it on a paper towel to absorb excess oil.
• Serve immediately with lemon wedges.

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!