Halibut Recipes

Ingredients

6 filets of halibut (6 ounces each)

3 eggs, whisked with ¼ cup water

2 cups of all natural dehydrated potato flakes

¼ cup corn flakes, finely chopped

2 pinches of fresh rosemary, chopped

2 pinches of fresh thyme, chopped

Salt and pepper

½ cup canola oil

Juice of one lemon

Directions

1. Combine potato and corn flakes with the herbs. Season with salt and pepper.
2. Dip fish, flesh side only, into whisked eggs. Place that side into the flake mixture and press gently to coat the filet.
3. In a large skillet, heat the oil over high heat for 30 seconds to 1 minute. Place the fish, potato crust side down, into the oil. Allow the crust to turn golden brown (about 2 to 3 minutes), then lower the heat to medium and gently flip the fish.
4. Allow to cook for 2 more minutes, squeeze lemon into pan, but not onto fish, and gently swirl.
5. Serve hot and enjoy!

Recipe credit: GASCO

Ingredients

Rockfish, halibut, or any other fileted fish you prefer

1 12 ounce beer (Light and crisp or malty beers work well. Try your favorite pilsner or Oktoberfest)

1 ½ cups flour

1 egg white

Preferred seasoning, generous to taste

Oil

Directions

1. Combine beer, flour, egg white, and seasoning. Allow the batter to sit while you prep your fish. This helps the flavors to blend and the batter to thicken a bit.
2. Cut your fish into manageable pieces. There's no perfect size here, just make sure you'll be able to flip them easily.
3. Set up a station so you can work fluidly from fish, to batter, to pan, to cooling rack.
4. Pour enough oil into your pan so that it will come at least half-way up the side of your fish pieces. Heat to medium-high heat, but don’t allow it to burn or smoke. Before each batch, check to be sure there is enough oil in the pan. When adding more oil, allow it to heat up before adding fish. If the oil gets too hot, add a bit more oil or lower heat setting.
5. Pour batter into a shallow dish, and thoroughly coat each piece of fish. Ease each piece into the hot oil with tongs to avoid splashes. Be careful—the oil is hot! Once in the pan, use a spoon to carefully add a bit of batter to the top of any piece that looks a little light on batter. Watch for the batter to puff up and brown on the edges (approximately 5 minutes). Flip when underside is lightly browned and cook until both sides are similar in color.
6. Remove cooked pieces to your cooling rack or paper towels. This helps any surface oil drain off so they won't be oily and will be nice and crispy.
7. Optional: Finish with a bit of coarse or kosher salt.

But wait, there's more! We've pulled together our full collection of recipes for white, flaky fish. Swap in your favorite white fish to cook up something that the whole family will love!

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