Fried Halibut with Tartar Sauce
Servings
4
Cook Time
15 minutes
Indulge in the succulent taste of Fried Halibut, where tender fillets are coated in a crispy breadcrumb crust, delivering a delicate flavor with a hint of sweetness. Paired with a tangy Tartar Sauce that boasts creamy richness and zesty notes of pickles, capers, and lemon, each bite is elevated to culinary perfection. This dish is perfect for seafood lovers seeking a satisfying and flavorful meal.
Rastelli’s
Ingredients
-
4 halibut fillets
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Vegetable oil for frying
- Lemon wedges for serving
- 1/2 cup mayonnaise
- 2 tablespoons finely chopped pickles
- 1 tablespoon capers, drained and chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped fresh dill (optional)
- Salt and pepper to taste
Directions
- Season the halibut fillets with salt and pepper on both sides.
- Prepare three shallow dishes for dredging: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs.
- Dredge each halibut fillet in the flour, shaking off any excess. Dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the fillet in breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a skillet over medium-high heat until hot but not smoking.
- Carefully add the breaded halibut fillets to the hot oil, working in batches if necessary to avoid overcrowding the skillet. Fry for 3-4 minutes on each side, or until golden brown and crispy. Transfer the fried halibut to a plate lined with paper towels to drain excess oil.
- While the halibut is frying, prepare the tartar sauce. In a small bowl, mix together mayonnaise, chopped pickles, capers, lemon juice, Dijon mustard, chopped fresh dill (if using), salt, and pepper. Stir until well combined.
- Serve the Fried Halibut hot, accompanied by tartar sauce and lemon wedges on the side.