Quick & Easy Crispy Whole Fried Halibut
Nutritional value per serving
Calories350kcal
Carbs5gram
Fat15gram
Protein40gram
Ingredients
- Whole fresh halibut (cleaned and gutted) - choose firm flesh with a fresh ocean smell1.2 kg
- All-purpose flour - use for dredging to create a crispy coating100 g
- Salt - preferably fine sea salt1 tsp
- Black pepper - freshly ground1/2 tsp
- Paprika - for mild smoky flavor (optional)1/2 tsp
- Garlic powder (optional)1/4 tsp
- Vegetable oil or canola oil - for frying, has a high smoke point250 ml
- Lemon wedges - for serving4 piece
- Fresh parsley - chopped, for garnish2 tbsp
This recipe shows you how to fry a whole halibut quickly and easily, producing a crispy and delicious fish perfect for a fulfilling meal. The process is straightforward, ideal for home cooks with basic kitchen tools and common ingredients. The total cost for ingredients is approximately $15 (13 euros, 11 pounds, 1200 rupees), serving 4 people. Total calories per serving are about 350 kcal. This dish suits a pescatarian diet and is medium in cooking complexity with a total time of about 35 minutes.
Preparation instructions
Prepare the fish
1Rinse the whole halibut under cold running water and pat dry thoroughly with paper towels. This helps the coating stick better and prevents splattering during frying. Make sure the fish is cleaned and gutted by your fishmonger or do it carefully at home.
Mix the coating
2In a shallow dish, combine all-purpose flour, salt, black pepper, paprika, and garlic powder. Mix well so the spices are evenly distributed to enhance the flavor and crispiness.
Dredge the fish
3Gently coat the dried halibut with the flour mixture on all sides, including the cavity. Press lightly to ensure the coating adheres well. This layer will give a crispy texture when fried.
Heat the oil
4Pour vegetable oil into a large skillet or frying pan, about 2-3 cm deep. Heat the oil over medium-high heat. To test if the oil is ready, sprinkle a little flour in the pan; it should sizzle immediately but not smoke. Properly heated oil ensures crispiness and prevents the fish from sticking.
Fry the halibut
5Carefully place the coated halibut into the hot oil using tongs or a spatula. Fry for about 6-8 minutes on each side, depending on the thickness. Use medium heat to prevent burning. Frying time may vary; the fish is done when the coating is golden brown and the flesh flakes easily with a fork.
Check internal temperature and doneness
6Use a meat thermometer inserted into the thickest part of the fish to check the internal temperature. It should reach at least 63°C (145°F) for safe consumption. The flesh should be opaque and flake easily when tested with a fork.
Drain and serve
7Once fully cooked, transfer the halibut onto a plate lined with paper towels to absorb excess oil. Sprinkle with fresh parsley and serve immediately with lemon wedges for added zest.
Cooking Tips
-If you prefer, you can substitute paprika with cayenne pepper for a spicy kick.
-Make sure not to overcrowd the pan to maintain the oil temperature and crispiness of the fish.
-Wear an apron and use a splatter guard or lid to avoid oil splashes for safety.
-Always use a clean plate and utensils for the cooked fish to avoid cross-contamination with raw fish.
-If you don't have a thermometer, check for doneness by cutting into the thickest part; it should be opaque and flaky.
Equipment Needed
- Large frying pan or skillet
- Meat thermometer
- Tongs or spatula
- Shallow dish for dredging
- Paper towels
- Plate for resting fish
- Knife and cutting board
- Stove
Shopping List
- [ ] Whole fresh halibut (1.2 kg) - Choose a fresh fish with bright eyes and firm flesh.
- [ ] All-purpose flour (100 g) - Good quality for better coating.
- [ ] Salt (1 tsp) - Fine sea salt preferred.
- [ ] Black pepper (1/2 tsp) - Freshly ground for best flavor.
- [ ] Paprika (1/2 tsp) - Optional, check for smokiness or sweetness.
- [ ] Garlic powder (1/4 tsp) - Optional, fresh if available.
- [ ] Vegetable or canola oil (250 ml) - High smoke point is essential.
- [ ] Lemons (4) - Choose firm and heavy for juiciness.
- [ ] Fresh parsley (2 tbsp) - Fresh for garnish.
Estimated total cost: $15
FAQ
How do I know if the halibut is fully cooked?
The halibut is fully cooked when the internal temperature reaches 63°C (145°F), the flesh is opaque, and flakes easily with a fork.
Can I use other types of fish for this recipe?
Yes, you can use similar firm white fish like cod or snapper, but adjust cooking times according to thickness.
What if I don't have a meat thermometer?
You can check doneness by cutting into the thickest part; it should be opaque and easily flake with a fork.
How do I avoid oil splatters when frying?
Make sure the fish is dry before coating, use a splatter guard, and heat the oil to the right temperature to minimize splashes.
Can I bake the halibut instead of frying?
Yes, bake at 200°C (400°F) for 20-25 minutes, but the texture and crispiness will be different from frying.