HALIBUT FISH AND CHIPS
Make crisp and light Halibut Fish and Chips for a family-friendly dinner with a golden panko breadcrumb crust.
Provided by Barbara Bakes LLC
Categories Main Dishes
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 g, Calories 795 kcal, Carbohydrate 101 g, Protein 69 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 229 mg, Sodium 660 mg, Fiber 7 g, Sugar 5 g, UnsaturatedFat 7 g
LIGHT AND CRISPY FRIED HALIBUT
Deep-fried halibut coated with panko bread crumbs makes the best fish and chips we've ever made or had.
Provided by Dick Panzica
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1087.5 calories, Carbohydrate 34 g, Cholesterol 130.7 mg, Fat 95.2 g, Fiber 0.8 g, Protein 32.8 g, SaturatedFat 13 g, Sodium 516 mg, Sugar 1.8 g
NOT YOUR MAMA'S FISH N' CHIPS (HALIBUT)
My daughter got the recipe from a friend. Living in Alaska we eat a lot of halibut. This has got to be some of the best!!!! It is quick and easy to make and a crowd pleaser.
Provided by Alskann
Categories Halibut
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Rinse halibut and pat dry with paper towels.
- Cut fish into large cubes or thick fingers.
- Add salt and pepper to melted butter, to taste.
- Dip fish pieces into butter and then coat with crushed potato chips.
- Place on ungreased baking stone or cookie sheet.
- Bake in 375 degree oven for 20 minutes or until fish is flaky and opaque. Do not over cook.
- Alternate method:
- If you are watching your fat intake, use beaten eggs in place of the butter.
- Serve hot plain or with tartar sauce.
- **These make great appetizers when cut into smaller pieces.
Nutrition Facts : Calories 328.3, Fat 25.6, SaturatedFat 14.9, Cholesterol 97.3, Sodium 224.7, Protein 23.9
HALIBUT CHEEK FRITTERS WITH SALAD AND CHIPS
Steps:
- Beer Batter:
- Combine flour and chives with salt in a large bowl. Make a hole in the middle. Put egg yolks in the hole and beat into the flour with a whisk. Add milk and mix. Slowly pour in the beer, mixing constantly. Cover and refrigerate for 2 hours.
- Halibut and Chips:
- Heat oil in a deep-fryer or large, heavy Dutch oven to 300 degrees F. Peel potatoes, taro and lotus roots, sweet potato, yam, and plantains, then slice thinly using a madoline to make chips. Rinse slices in a colander under running water to remove the starch. Drain on paper towels. Place 1 handful of slices at a time in the deep-fryer, stirring well with the skimmer, and cook for about 2 minutes until soft. Drain on paper towels and season with salt. When all the slices are cooked, turn up the heat of the deep-fryer to 350 degrees F.
- In a bowl, whip the egg whites until firm. Add vinegar, then whip a few minutes more. Fold into the beer batter and mix well. Dip halibut cheeks into the batter 1 at a time. Deep-fry for 4 to 6 minutes, until the batter tuns golden. When all the halibut cheeks are cooked, turn up the heat of the deep-fryer to 375 degrees F.
- Add chips and deep-fry for a second time for about 3 minutes, until golden and crispy. Drain on paper towels.
- Salad:
- Place mesclun in a salad bowl with lobster oil (or walnut oil) and malt vinegar. Toss gently and season, to taste, with salt and pepper.
- To serve, add chips to salad and toss gently to avoid breaking the chips. Place the cooked fish in a plastic basket or individual martini glasses lined with parchment paper. Serve with lemon wedges in a bowl on the side.
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