Pan Fried Halibut

This recipe takes an often boring fish and turns it into something youd be pleased to get at a restaurant.

Pan Fried Halibut Ingredients

• 1 egg

• 1 cup all-purpose flour

• 2 tablespoons dried herbes de Provence

• 1 teaspoon seafood seasoning (such as Old Bay)

• 1 teaspoon salt

• ground black pepper

• 1 pound skinless, boneless halibut fillets

• 2 tablespoons olive oil

How to Make Pan Fried Halibut

1. Whisk egg in a small bowl.

2. Combine flour, herbes de Provence, seafood seasoning, salt, and black pepper in a separate small bowl.

3. Cut halibut into 4 equal pieces.

4. Heat olive oil in a large frying pan over medium-low heat.

5. Dip each piece of halibut in whisked egg.

6. Dredge all sides of each piece in flour mixture to evenly coat; tap off excess flour.

7. Place coated pieces immediately in the hot olive oil.

8. Cook the halibut until lightly browned, about 5 minutes; turn and cook until fish is opaque and flakes easily with a fork, another 2 minutes.

Pan Fried Halibut Nutritions

• Calories: 323.1 calories

• Carbohydrate: 25.5 g

• Cholesterol: 83.1 mg

• Fat: 10.5 g

• Fiber: 1.9 g

• Protein: 29.1 g

• SaturatedFat: 1.4 g

• ServingSize:

• Sodium: 787 mg

• Sugar: 0.2 g

• TransFat:

• UnsaturatedFat:

Pan Fried Halibut Reviews

• I am a pretty inexperienced cook & have always been a bit intimidated with trying to "bread" things. This was simple, quick, and the fish was so tasty Its a basic start, easy to embelish.

• Quick to make, delicious to eat. Take care not to over cook the fish.

• Really liked this recipe. At first I thought It was a joke because I dont usually fry fish in olive oil nor use flour for batter, but it worked Really outstanding. Using 1/2 the flour with the same amount of spice, but no salt. Great

• This is delicious and so quick to prepare I have never been a big fan of halibut but this recipe changed my mind. Funny I have never thought to combine Old Bay and hers de Provence before, they blend so nicely. And the cooking directions here were spot on, though I did cook my husbands piece for about 5 minutes at 400 because he likes his fish more well done than I do. Recommend

• Delicious To make this healthier, I browned the halibut in oil to get the color and crust set, and then roasted in the oven at 350 for about 15 minutes, since I like my fish well done. We really enjoyed this dish.

• The whole family LOVED this recipe. The best halibut since our visit to Alaska a couple of years ago. There was a lot of extra flour mixture left over. Next time I will use half the flour and spices, as it didnt take much to coat 1 lb of halibut. Cooking time was just right, dont expect the fish to brown as much as the photo though.

• Flavor was good but i didnt like how the crust became soggy. I think its because of the egg. I usually cover with flour only. Also, i find that 1 cup of flour is too much. For one pound of fish sliced in fingers, i hardly used half of it.

• I drastically over cooked mine (my fault NOT the fault of the recipe) however; the flavors were still very good. will make again....and watch my cooking times better :D

• I agree with one other here, this is an easy fish to make. Love it

• I havent much experience cooking fish, but this recipe, with a couple of modifications, was excellent. I used a gluten free flour, Braggs seasoning, and cooked it in coconut oil. Loved it

• I used Ling Cod and added a little extra seafood seasoning. Served with salsa verde rice n beans and turned out great

• Very easy to make, no mess from deep frying. Variation on the spices as I had already seasoned the fish. I used garlic and parsley from Badia and a little Badia Sason.

• I did not change a thing....My husband does not like fish but LOVED this recipe

• Excellent recipe for halibut cheeks Just reduce the frying times. Also I found a cup of flour is a waste for a pound of halibut. I cut the amount of flour by a third to one-half.

• Coating keeps the fish moist. Really good.

• Delicious. fixed exactly according to recipe.

• I had to use Fresh Cod......Wow This is a keeper Thanks

• 6/16 I didnt have any Herbs de Provence, so I used a garlic and French herbs mix instead. I couldnt really taste the herbs but wonder if I didnt add enough. I used one cup of flour and doubled everything else for about 3 pounds of fish. I didnt have quite enough flour. It just tasted like regular fried fish... that DH caught in Alaska ??8/18 I had 2 big fillets and halved the flour, worked great, but fried too long and was dry.