chicken-fried halibut
(1 RATING)
This recipe was used by my mom for many years. My dad was an avid fisherman and always came home with his limit of fish. My dad loved ice spear fishing and smelting too. We love fish made this way.
No Image
prep time
20 Min
cook time
20 Min
method
Deep Fry
yield
4 serving(s)
Ingredients
- FOR DREDGING
- 2 cups buttermilk
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2 8 oz. halibut portions , fresh or frozen(thawed)
- GRAVY
- 2 cups whole milk
- 2 teaspoons onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1/4 cup unsalted butter
- 1/4 cup all purpose flour
- DREDGE FOR FISH
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon cayenne powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/8 teaspoon dill weed
How To Make chicken-fried halibut
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Step 1Milk dredging- Whish buttermilk, salt and pepper in a large bowl. Slice halibut horizontally, to make thinner fillets, and cover in the buttermilk. Let sit for about 1 hour at room temperature.
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Step 2Gravy- In a medium pan add the milk and seasonings. Heat on low for about 6 minutes. Whisk in the butter and flour, turning heat to medium, Continue to whisk often until gravy is thick(about 10 minutes). Taste to adjust seasoning. Keep warm.
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Step 3Dredge for fish- In a separate large bowl, whisk together the flour with the dredge seasonings. Prepare a baking sheet lined with a rack.
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Step 4Pour oil into a deep-sided pan,(about 2 inches deep) and heat until shimmering, but not real hot. Remove the halibut one at a time from the buttermilk soak,wiping off and excess, and dredge in the flour mixture, pressin into the fish . Gently lay the fillets into the hot oil,i n small batches so you don't overcrowd the pan. Fry about 5 minutes on each side, until golden , then remove to the rack to drain. Repeat with remaining halibut. I like to serve with mashed potatoes, gravy and peas.
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