Pan Fried Halibut

Pan Fried Halibut

ellenmoriah 31

"This recipe takes an often boring fish and turns it into something you'd be pleased to get at a restaurant."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

25 m servings 323 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 25.5g
  • 8%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 787 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

11
  1. 18 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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! It's a basic start, easy to embelish.

Most helpful critical review

Flavor was good but i didn't like how the crust became soggy. I think it's 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 fis...

Most helpful
Most positive
Least positive
Newest

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! It's 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 don't usually fry fish in olive oil nor use flour for batter, but it worked! Really outstanding. Using 1/2 the flour with ...

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...

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...

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 rea...

Flavor was good but i didn't like how the crust became soggy. I think it's 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 fis...

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

coating keeps the fish moist. Really good.

Other stories that may interest you