Prep 15 mins
Cook 12 mins
This was one of my fathers favorite way of making halibut. Don't know if he got it from someone else or created it himself. No idea about the name!!
- 2 lbs halibut (under 1-inch thick)
- 1 cup milk
- 3 tablespoons canola oil (he used vegetable oil)
- 2 tablespoons unsalted butter (need this for richness)
- 1 cup all-purpose flour
- 1⁄2 teaspoon salt (more if you desire)
- 1⁄4-1⁄2 teaspoon pepper
- 1⁄4-1⁄2 teaspoon paprika
- Heat oil and butter in skillet over low heat. Swirl to blend. Set aside.
- Cut fish into 1-inch cubes to look like scallops.
- Pour milk into bowl. In another bowl, mix flour and seasonings.
- Put all the fish into milk bowl. Turn to ensure all parts of fish are coated with the milk.
- Put skillet back to heat over medium-low heat.
- Dip fish cubes into flour mixture. Shake off excess flour and fry, turning to brown on all sides.
- Serve hot with lemon wedges.
- Try my lowfat dill sauce #127581 with it!