Crispy Garlic Fried Whole Halibut: A Flavorful Delight
Nutritional value per serving
Calories350kcal
Carbs5gram
Fat15gram
Protein45gram
Ingredients
- Whole halibut (scaled and gutted, about 1-1.5 kg)1 piece
- Garlic cloves (finely sliced)6 piece
- All-purpose flour (for coating)100 g
- Salt (to taste)1 tsp
- Black pepper (freshly ground)0.5 tsp
- Vegetable oil (for frying)500 ml
- Fresh lemon wedges (for serving)1 piece
This recipe teaches you how to fry a whole halibut infused with garlic to create a crispy, flavorful seafood dish that's perfect for a family dinner or special occasion. The method is straightforward and suitable for home cooks of all levels, requiring simple ingredients and standard kitchen equipment. The total cost of ingredients is approximately $15 USD (€14, £12, ₹1250), and the dish provides about 350 kcal per serving, making it a light protein-rich option. This recipe aligns with pescatarian and gluten-free diets. The complexity is easy to medium due to handling the whole fish and frying safely, with a total time of 40 minutes including preparation and cooking.
Preparation instructions
Prepare the halibut
1Make sure the whole halibut is cleaned, scaled, and gutted. Rinse it under cold water, then pat dry thoroughly with paper towels. Drying is key for a crispy result. Score the skin by making 3-4 diagonal slashes on each side of the fish to help the heat penetrate and flavor infuse. Season the fish inside and out with salt and pepper. This step takes about 10 minutes.
Prepare the garlic and flour
2Peel and thinly slice the garlic cloves. Spread the flour on a large plate and season it lightly with salt and pepper. The seasoned flour will help to add a flavorful, crisp coating to the fish. This should take about 5 minutes.
Coat the halibut with flour
3Lightly dredge the whole halibut in the seasoned flour, ensuring all surfaces and slashes are covered. Shake off any excess flour to avoid burning during frying. This step takes about 5 minutes.
Heat the oil
4Pour the vegetable oil into a large frying pan so that it covers the bottom by about 1-2 cm. Heat the oil over medium heat until it reaches about 170°C (340°F). Use a thermometer if you have one; if not, test by dropping a pinch of flour into the oil - it should sizzle immediately. This heating step takes 5-7 minutes.
Fry the halibut
5Carefully place the whole halibut into the hot oil. Fry for about 6-8 minutes on each side, turning once, until the skin is golden brown and crispy. Baste the fish with some hot oil in the pan as it cooks. Use a cooking thermometer to check the internal temperature near the thickest part of the fish – it should be at least 63°C (145°F) and the flesh should be opaque and flake easily with a fork. Total frying time is around 15 minutes.
Add garlic and finish cooking
6During the last 2 minutes of cooking, scatter the sliced garlic into the oil around the fish. Fry gently until the garlic is golden and fragrant but not burnt. This garlic-infused oil will complement the fish beautifully. This takes about 2 minutes.
Drain and serve
7Use a slotted spatula or tongs to carefully remove the fish from the oil and place it on a paper towel-lined plate to drain excess oil. Serve hot with lemon wedges on the side to squeeze over. This final step takes 2-3 minutes.
Cooking Tips
-If you don't have a fish thermometer, use a fork to test doneness — the flesh should flake easily and appear opaque.
-Avoid overcrowding the pan; if your pan is small, fry the fish in batches or use a larger pan.
-Make sure the oil is not too hot (not smoking) to prevent burning the fish's exterior before cooking through.
-You can substitute vegetable oil with peanut or canola oil for a different flavor and high smoke point.
-For an extra flavor boost, marinate the fish before frying with some lemon juice and herbs for 15 minutes.
Equipment Needed
- Large frying pan or skillet
- Fish spatula or large tongs
- Plate
- Paper towels
- Knife
- Cutting board
- Cooking thermometer (optional but recommended)
Shopping List
- [ ] Whole halibut (about 1-1.5 kg) - Approx. $12.00: Choose fresh fish with clear eyes and a mild sea smell.
- [ ] Garlic cloves (6 pieces) - Approx. $0.50: Select firm cloves without green sprouts.
- [ ] All-purpose flour (100 g) - Approx. $0.20: Any regular cooking flour will do.
- [ ] Vegetable oil (500 ml) - Approx. $2.00: Use a neutral oil with a high smoke point like canola or sunflower oil.
- [ ] Fresh lemon (1 piece) - Approx. $0.75: Pick a lemon heavy for its size with a bright yellow skin.
Total estimated cost: $15.45
Tips: Always opt for the freshest fish you can find, and when buying garlic, avoid any cloves that appear moldy or shriveled.
FAQ
How do I know when the halibut is fully cooked?
The internal temperature should reach 63°C (145°F), and the flesh should be opaque and flake easily with a fork. Use a cooking thermometer if possible.
Can I use a different type of fish?
Yes, this technique works well with other firm white fish like cod or snapper, but cooking times may vary.
What if I don't have a thermometer?
You can test doneness by checking if the flesh flakes easily with a fork and looks opaque rather than translucent.
How do I avoid the fish sticking to the pan?
Make sure the fish is dry before coating in flour, and the oil is sufficiently hot before adding the fish. Also, avoid moving the fish too much during the first few minutes of frying.
Can I prepare this recipe gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend or rice flour for coating.