January 2012

Frying Halibut: It's Worth the Calories

When it comes to fried fish, halibut is considered king by just about every chef. It’s incredibly low fat content keeps it light while its density allows it to hold up well to high heat without falling apart. This coupled with the fact that it’s mild in flavor and therefore adapts well to just about any seasoning makes halibut one of the best fish for frying: fish and chips anyone?   

To fry halibut, start by preparing a breading mix or wet batter. For the former, a mix of extra-dry breadcrumbs, hard, grated cheese and any number of seasonings is ideal; however, flour can be used in place of or in addition to the breadcrumbs. For a wet batter, a combination of flour, baking soda and a fizzy liquid, such as beer or club soda, tends to produce the best texture. Despite this, just like with any other cooking method, you really can go crazy with the breading. After all, this is most of the flavor will come from. When it comes to specific seasonings, try cumin, chili powder and red pepper flakes for a spicy kick, or old bay seasoning and lemon zest for a more traditional fried fish dish.