Pan Fried Halibut

Pan Fried Halibut
  • PREP TIME
    15 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    25 mins
  • SERVING
    4 People
  • VIEWS
    88

Elevate humble halibut to a dish of remarkable elegance! This pan-fried preparation transforms the mild fish into a restaurant-worthy delight, boasting a crisp, herb-infused crust and tender, flaky interior. A simple yet sophisticated seafood experience.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    26 g
  • Cholesterol
    83 mg
  • Fiber
    2 g
  • Protein
    29 g
  • Saturated Fat
    1 g
  • Sodium
    787 mg
  • Sugar
    0 g
  • Fat
    11 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Prepare the Breading: In a shallow bowl, lightly beat the egg. In a separate shallow bowl, combine the flour, herbes de Provence, seafood seasoning, salt, and black pepper. (5 minutes)

02

Step

Heat the Pan: Heat the olive oil in a large skillet over medium-low heat. Ensure the pan is evenly coated with oil. (2 minutes)

03

Step

Coat the Halibut: Dip each halibut portion into the beaten egg, allowing any excess to drip off. Then, dredge the halibut in the flour mixture, ensuring all sides are evenly coated. Gently tap off any excess flour. (8 minutes)

04

Step

Pan-Fry to Perfection: Immediately place the coated halibut into the preheated skillet. Cook for approximately 5 minutes, or until the underside is lightly golden brown. Carefully flip the halibut and cook for an additional 2 minutes, or until the fish is opaque and flakes easily with a fork. (7 minutes)

05

Step

Serve Immediately: Remove the halibut from the skillet and serve immediately. Garnish with fresh herbs or a squeeze of lemon, if desired.

For an extra crispy crust, allow the coated halibut to rest for a few minutes before frying.
Do not overcrowd the pan; cook in batches if necessary to maintain even browning.
To prevent the fish from sticking, ensure the pan is properly heated before adding the oil.
Serve with a side of roasted vegetables, a lemon-butter sauce, or a simple green salad for a complete and elegant meal.

Cary Spencer

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 29 Ratings)
Total Reviews: (8)
  • Bernardo Davis

    My family raved about this dish! It's definitely going into our regular rotation.

  • Sebastian Kilback

    I loved the addition of herbes de Provence – it gave the fish a wonderful aroma and taste.

  • Jarvis Powlowski

    I found that using clarified butter instead of olive oil gave the fish an even richer flavor.

  • Khalid Murray

    I used cod instead of halibut and it worked great. Thanks for the delicious recipe!

  • Mireille Bruen

    Next time, I'll try adding a little lemon zest to the flour mixture for extra flavor.

  • Pablo Stroman

    This is the best pan-fried fish recipe I've ever tried!

  • Margarett Becker

    This recipe was so easy to follow and the halibut turned out perfectly! The crust was crispy and the fish was moist and flavorful.

  • Adriel Toy

    The cooking time was spot on. My halibut was cooked through but still nice and tender.

LEAVE A REVIEW

Please Rate