Secret Fried Halibut

Submitted by momo mom of 2

"This is by far the BEST fried halibut I have EVER had! (That really says a lot being from Alaska you know hehe). Simple and delicious with a "secret" ingredient that will knock your socks off! Even my kids like it and they do not like fish at all. I find the perfect meal with this fish is "sticky rice" and creamed corn, but you decide for yourself!"

 

• Ready In: 35mins
• Ingredients: 8
• Yields: 6-8 six ounce peices
• Serves: 4-6

ingredients

• 1 medium halibut fillet (approx 3 lbs)
• 2 cups white flour
• 1 tablespoon seasoning salt
• 1 teaspoon ground pepper
• 1 pinch onion powder
• 1⁄2 cup mayonnaise
• 1 tablespoon yellow mustard (or to taste)
• 6 tablespoons vegetable oil (amount will vary)

directions

1. Cut halibut into portion size pieces (this will vary with every family); set aside.
2. In gallon ziplock bag combine all dry ingredients; seal bag and shake to mix. Add halibut pieces to dry ingredients and shake thoroughly again.
3. In small bowl combine mayonnaise and mustard; mix thoroughly (secret ingredient!).
4. Add some oil to skillet over med heat until oil begins to ripple. You will need to add more oil in small amounts at a time throughout cooking.
5. Add halibut a few pieces at a time to skillet until full. DO NOT OVERLAP FISH. Cook until just beginning to brown on bottom side and flip. Once turned, lightly baste browned side of fish with mayonnaise mixture. Turn fish once more and repeat basting. The key to this step is to re brown basted sides of fish before removing from pan. The pieces should turn a deep brown (not black but close). That is when you know they are done.
6. Serve while still hot. (May be kept in warm oven until all fish is done).

Reviews

[Marsha D.]

The secret ingredient sure is good in this recipe. My husband loved it! I read the directions over and over and didn't see where it told to coat the fish first than fry it and than brush on the mayo/mustard mixture while frying, so I went ahead and tried it 2 different ways by flouring the fish with the flour mixture than added to hot oil and than brushed on the mayo/mustard mixture, Than I tried it by dipping in the mayo/mustard mixture first than into flour and than into the hot oil. Either way works fine and comes out the same. It is easiest by dipping in the mayo/mustard mixture than into the flour and than hot oil. I also found that it needed alittle more salt so I added a dash or two of kosher salt. I served this with recipe#114732 and recipe#320739 Thanks for sharing the recipe!

 

[Lindsay L.]

Really nice and light batter. I ended up cutting the dry mix in half because I only had about a pound of fish and there was still a lot left over. Gave the fish some nice crisp texture and was tasty too!

 

[J K.3012]

Try the recipe as described. It is awesome. Afterwords, you may want to add some creole seasoning, or lemon pepper, etc, based on your palate. I have cooked this recipe three times in the last 24 hours.

 

[Sarah C.]

Made this recipe but substituted Dijon because I didn’t have regular mustard and also put some mustard powder and paprika in the flour mixture. Probably wouldn’t use this recipe again, the taste was decent but would probably go with a wet batter next time for more texture around the fish.

 

[gastonyolanda]

Will it improve the taste of catfish?