Serves 4
25 min
Herb-Crusted Halibut
Recipe GLPR3190419b06f086
Golden, crispy herb-breaded halibut fillets pan-fried to perfection. This elegant yet simple dish features a delicate white fish with a savory panko crust infused with dried parsley, dill, and marjoram. Serve immediately with fresh lemon wedges for a light, Mediterranean-inspired meal that's ready in under 30 minutes.
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Ingredients
1 1/2 pounds halibut fillets, skin removed
1/2 cup all-purpose flour
1 1/2 teaspoons seasoned salt, divided
1 teaspoon black pepper, divided
2 large eggs
1 1/2 cups panko breadcrumbs
2 tablespoons dried parsley
1 teaspoon dried dill
1/2 teaspoon dried marjoram
Vegetable oil, for pan-frying
Lemon wedges, for serving
Directions
Rinse the halibut fillets under cold water and pat them completely dry with paper towels. Set up three shallow dishes or plates for your breading station. In the first dish, whisk together the flour, 1/2 teaspoon of seasoned salt, and 1/4 teaspoon of pepper. In the second dish, crack the eggs and beat them vigorously until well combined. In the third dish, combine the panko breadcrumbs with the remaining 1 teaspoon seasoned salt, 3/4 teaspoon pepper, dried parsley, dried dill, and dried marjoram; mix thoroughly to distribute the herbs evenly.
Pour vegetable oil into a large, heavy skillet to a depth of about 1/4 inch. Heat the oil over medium-high heat until it shimmers and is ready for frying. To test, drop a small piece of bread into the oil—it should sizzle immediately.
Working with one halibut fillet at a time, dip it thoroughly into the flour mixture, coating both sides and shaking off excess. Then dip the floured fillet into the beaten egg, turning to coat completely and letting excess drip off. Finally, press the fillet into the panko herb mixture on both sides, ensuring an even, complete coating.
Carefully place the breaded fillet into the hot oil. Avoid crowding the skillet; fry in batches if necessary. Cook for 2 to 4 minutes on the first side, depending on the thickness of the fillet, until the crust turns golden brown. Gently flip and cook the other side for another 2 to 4 minutes until the crust is golden and the fish is opaque and flakes easily with a fork. The internal temperature should reach 160°F.
Transfer the cooked fillets to a paper towel-lined plate to drain any excess oil. Repeat the breading and frying process with the remaining fillets. Serve the herb-crusted halibut immediately while hot, with fresh lemon wedges on the side.
