Pan-fried halibut is tender and flaky inside with a crispy golden brown coating. The mild fish is breaded with panko, cooked in a skillet, and served with lemon and creamy dipping sauce. It is an easy seafood dinner that is ready in about 15 minutes.
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Pan-Fried Halibut
Who doesn't love fried fish? Crispy on the outside, tender in the middle, and ready in 15 minutes.
Halibut is often baked or seared, but a panko coating and a hot skillet give it a golden crust while the fish stays moist inside.
When buying halibut, look for fillets that are firm and shiny with pale ivory flesh. The fish should look slightly translucent, and a light pink streak is normal.
Always smell fish before buying it from the fish counter. Fresh halibut should have little to no fishy odor. If the smell makes you hesitate, leave it there.
Ingredients
- Halibut fillets
- All-purpose flour
- Egg
- Panko Japanese-style flaky breadcrumbs
- Salt and pepper
- Vegetable oil for frying
- Lemon wedges
- Curly parsley
- Dipping sauce: Use tartar sauce, Marie Rose sauce, or your favorite creamy dipping sauce for serving.
How To Fry Halibut
- Remove fish from the refrigerator 10 minutes prior to cooking.
- Pat the halibut dry with paper towels. Season both sides lightly with salt and white pepper.
- Place the flour in one shallow bowl, the beaten eggs in a second bowl, and the panko breadcrumbs in a third.
- Coat each piece lightly in flour and shake off the excess. Dip it into the egg, letting the excess drip off, then press it firmly into the panko to coat it evenly on all sides.
- Let the breaded halibut rest while the oil heats up.
- Pour enough oil into a heavy skillet to reach ½ inch up the sides. Heat over medium-high heat until shimmering but not smoking.
- Carefully add the halibut without crowding the pan. Cook in batches if necessary. Fry for about 2 minutes per side, depending on thickness, until golden brown, opaque in the center, and 145°F internally.
- Transfer the fish to a wire rack or paper towel-lined plate. Squeeze fresh lemon over the hot fish and sprinkle with chopped parsley.
- Serve immediately with lemon wedges and your favorite dipping sauce.
What To Serve with Fried Fish
Crispy fried fish is best with a lemon wedge and creamy sauce.
I like to add some chopped parsley for a little added pop of color.
Shown here is Marie Rose sauce, a British favorite made with mayonnaise and ketchup.
Tartar sauce is another good choice, especially if you like a New England-style fish dinner.
Quick Pink Dipping Sauce: If you want something quick, stir together 2 parts mayonnaise and 1 part ketchup in a small bowl. Add a spoonful of relish if you have it. It makes a simple pink dipping sauce that is good with fried fish.
Side Dishes:
Storage and Reheating
Store leftover fried halibut in an airtight container in the refrigerator for up to 3 days.
I think the best way to reheat fried fish is in the air fryer. Set it to 375°F and heat the fish for about 3 minutes, or until hot all the way through.
Reheat on a wire rack in a 375°F oven for about 8 minutes, or until hot and crisp.
The microwave works, but the coating will lose its crispiness.
If you have plenty of fish left over, cut it into strips and use it to make fish tacos. We love them!
Pan-Fried Halibut
Ingredients
- 2 halibut fillets, about 6 ounces each
- ¼ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Kosher salt and white pepper to taste
- Vegetable oil for frying
- Lemon wedges for serving
- 1 tablespoon chopped parsley for garnish
- Dipping sauce for serving
Instructions
- Pat the halibut dry with paper towels. Season both sides lightly with salt and white pepper.
- Place the flour in one shallow bowl, the beaten eggs in a second bowl, and the panko breadcrumbs in a third.
- Coat each fillet lightly in flour and shake off the excess. Dip it into the egg, letting the excess drip off, then press it firmly into the panko to coat it evenly on all sides.
- Let the breaded halibut rest while the oil heats up.
- Pour enough oil into a heavy skillet to reach ½ inch up the sides. Heat over medium-high heat until shimmering but not smoking.
- Carefully add the halibut without crowding the skillet. Cook in batches if necessary. Fry for about 2 minutes per side, depending on thickness, until golden brown, opaque in the center, and 145°F internally.
- Transfer the fish to a wire rack or paper towel-lined plate. Squeeze fresh lemon over the hot fish and sprinkle with chopped parsley.
- Serve immediately with lemon wedges and your favorite dipping sauce.
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