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READY IN 30 mins

Battered Balsamic Fish

Read Reviews (6)

"This recipe is my husband's specialty, good for any fresh fish. I prefer halibut but whatever your pleasure. Goes great with homemade mashed potatoes." — sylvaere

Ingredients Edit and Save

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Types of Cooking Oil

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Measuring All-Purpose Flour

Original recipe makes 6 servings Change Servings

2 cups olive oil for frying
1 red onion, sliced and separated into rings
1/2 cup balsamic vinegar

2 cups plain dry bread crumbs
1 cup self-rising flour
6 (6 ounce) fillets halibut

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Directions

Heat 1/4 to 1/2 inch of oil in a large heavy skillet over medium heat. While that is warming, place the red onion onto a platter and sprinkle with balsamic vinegar.
Combine the bread crumbs and flour. Press fish into the mixture to coat on both sides. Fry in the hot oil until cooked through, about 5 minutes on each side.
Transfer to the dish of onions and allow to drain. Wait 5 minutes and then transfer to serving plates. Spoon some of the vinegar and onions over the top for show.

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PREP 15 mins
COOK 10 mins
READY IN 30 mins

Footnotes

Editor's Note
The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

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My husband and I LOVED this recipe. I followed very close to the original recipe, however I used less oil and I used seasoned bread crumbs. I also couldn't find halibut, so we used cod. DELICIOUS! Thank you for sharing. We will make again. Yummm.

—LilAngelsMommy

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Most Helpful Critical Review

Oct 02, 2008

Good recipe. It can be made healthier with a lot less oil, use olive oil, and less flour. For this kind of frying, don't use your evoo, use a lighter one. Less smoke.

—mermaid

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6 Ratings

Nov 12, 2008

This is nothing more than fried fish with onions and balasamic vinigar sprinkled on top. Nothing too fancy, but this was surprisingly good! I seasoned the breading, but that's the only change I made. My four year old daughter gobbled it up!

—AngelaLG

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Oct 25, 2008

I used cod and this fish came out better than I expected. I was worried it was going to be soggy, but it was not.

—Julia S.

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Feb 16, 2013

Sorry but I had a couple of problems with this recipe. First, there is no way that the flour/breadcrumb mixture would stick to the fish without a binder. I whisked a whole egg, dipped the fish into flour, the egg and then into the flour/breadcrumb mixture. After doing this the fish was really good. The balsamic for me was too sweet to serve with fish. I felt and tasted that the dish needed more acidity. Thanks for posting your recipe.

—pelicangal

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Jan 07, 2013

My husband and I really enjoyed this way of making halibut. I used seasoned bread crumbs and all purpose flour. The balsamic vinegar adds a good flavor.

—Emme H

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Nutrition

Calories
486 kcal
24%

Carbohydrates
46.2 g
15%

Cholesterol
54 mg
18%

Fat
13.3 g
21%

Fiber
2.5 g
10%

Protein
42.1 g
84%

Sodium
625 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Battered Balsamic Fish

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 486
Calories from Fat: 120

% Daily Value *
Total Fat 13.3g 21 %
** Saturated Fat 2g 10 %
Cholesterol 54mg 18 %
Sodium 625mg 25 %
Potassium 895mg 25 %
Total Carbohydrates 46.2g 15 %
Dietary Fiber 2.5g 10 %
Protein 42.1g 84 %
** Sugars 6g
Vitamin A 5 %
Vitamin C 2 %
Calcium 28 %
Iron 43 %
** Thiamin 52 %
** Niacin 165 %
** Vitamin B6 41 %
** Magnesium 57 %
** Folate 57 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.