Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds halibut fillets (preferably Alaskan), skin removed

  2. 1/2 cup all-purpose flour

  3. 1 1/2 teaspoons seasoned salt or Essence, divided

  4. 1 teaspoon pepper, divided

  5. 2 large eggs

  6. 1 1/2 cups panko (Japanese bread crumbs)

  7. 2 tablespoons dried parsley

  8. 1 teaspoon dried dill

  9. 1/2 teaspoon dried marjoram Vegetable oil, for pan-frying Lemon wedges

Instructions Jump to Ingredients ↑

  1. Rinse fillets and pat dry. Use 3 shallow dishes to prepare your breading ingredients. In the first dish, mix the flour with 1/2 teaspoon seasoned salt or Essence and 1/4 teaspoon pepper. Break the eggs into the second dish and beat well. In the third dish, mix the panko with the remaining seasoned salt or Essence, pepper, and dried herbs . Heat 1/4-inch of oil in a large heavy skillet over medium-high heat. Bread each fillet by dipping first in the flour mix, then the eggs, then the panko , coating thoroughly with each layer. Place carefully in the hot oil. (Don't crowd the skillet; work in batches if needed.) Cook 2 to 4 minutes on each side (time will depend on the thickness of the fillets.) Serve immediately with lemon wedges.


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