Fried Halibut
Ingredients
Directions
Prepare
Remove skin and bone from halibut steaks.
Wash and dry the steaks.
Season with coarse sea salt and black pepper.
Dip the steaks in cornmeal.
Fry and serve
Fry in hot fat until rich brown.
Serve with maitre d'hotel sauce or sauce tartare.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Halibut steaks
- Forms the main body of the dish, cooking into firm, flaky pieces when fried.
- Cornmeal
- Forms a crisp, golden coating that browns during frying.
- Hot fat
- Conducts heat to cook the fish quickly and brown the cornmeal coating.
The step that matters
Drying the steaks before dredging. Surface moisture keeps the cornmeal from adhering evenly and turns steam into sogginess in hot fat. Thoroughly dry fish browns and crisps instead of steaming.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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