Fried Halibut – recipesshubb

Crispy Fried Halibut

Light, golden, and perfectly flaky

Fried halibut is a timeless favorite, prized for its mild flavor and firm, flaky texture. When coated in a light, seasoned batter and fried until golden, halibut becomes irresistibly crisp without feeling heavy. This recipe is simple, reliable, and perfect for weeknight dinners or special seafood feasts.

Ingredients (Serves 4)

Fish

1½ lb (700 g) halibut fillets, skinless
Salt and freshly ground black pepper

Breading / Batter (Choose One)

Option 1: Light Crispy Batter

1 cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
½ teaspoon paprika
½ teaspoon garlic powder
¾ cup cold sparkling water or beer

Option 2: Classic Dredge

1 cup all-purpose flour
½ teaspoon paprika
½ teaspoon garlic powder

For Frying

Vegetable or canola oil (for deep or shallow frying)

Instructions

Step 1: Prepare the Fish

Pat halibut fillets completely dry with paper towels.
Cut into large serving pieces if needed.
Season lightly with salt and pepper.

Tip: Dry fish ensures better adhesion and crispiness.

Step 2: Heat the Oil

Heat oil in a heavy skillet or deep fryer to 180°C (350°F).
Oil should be deep enough to submerge fish halfway (or fully for deep frying).

Step 3: Prepare the Batter or Dredge

For Batter:
Whisk flour, cornstarch, baking powder, paprika, and garlic powder. Slowly whisk in cold sparkling water or beer until smooth.

For Dredge:
Mix flour, paprika, and garlic powder in a shallow dish.

Step 4: Coat the Halibut

Dip halibut into batter (let excess drip off), or dredge lightly in seasoned flour.
Fry immediately to prevent sogginess.

Step 5: Fry

Fry halibut in batches, 3–4 minutes per side, until golden brown and crisp.
Internal temperature should reach 63°C (145°F).

Avoid overcrowding the pan.

Step 6: Drain and Rest

Remove fish and place on a wire rack or paper towels.
Sprinkle lightly with salt while hot.

Tips for Perfect Fried Halibut

Fresh oil matters: Old oil ruins flavor.
Keep batter cold: Cold batter = crisp coating.
Don’t overcook: Halibut dries quickly if overfried.
Season immediately: Salt adheres best while hot.

Serving Suggestions

Serve hot with:

lemon wedges
tartar sauce or remoulade
coleslaw
French fries or roasted potatoes

Variations

Southern-style: Add cayenne and black pepper.
Beer-battered: Use pale lager for extra crunch.
Gluten-free: Use rice flour and cornstarch blend.

Storage & Reheating

Fried halibut is best fresh, but leftovers can be reheated in a 200°C (400°F) oven for 8–10 minutes to restore crispiness.