Pan-Fried Halibut
Pan-fried halibut has a crisp, golden panko coating with tender, flaky fish inside. This easy seafood dinner cooks quickly and is delicious with fresh lemon and your favorite dipping sauce.
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.
Notes
Quick Pink Sauce: For a reliable dipping sauce, stir together 2 parts mayonnaise and 1 part ketchup in a small bowl. Add a spoonful of relish if you have it.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a wire rack in a 375°F oven for about 8 minutes, or until hot and crisp.
Nutrition
Calories: 393.7kcalCarbohydrates: 34gProtein: 42.8gTotal Fat: 8.2gSaturated Fat: 2.3gCholesterol: 247mgSodium: 399.1mgPotassium: 886.8mgFiber: 1.8gSugar: 2.1g
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