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Fried Halibut

Fried Halibut is a fish dish prepared by soaking, drying, coating, and frying halibut slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Fried Halibut

Ingredients

Directions

Prepare

  1. Soak the halibut slices in cold salted water mixed with vinegar for 10–15 minutes.

  2. Dry the slices thoroughly with a towel.

  3. Dust both sides of the slices with cracker meal.

Fry

  1. Fry the slices in smoking hot salad oil for 3–5 minutes until pale brown, depending on thickness.

Recipe from a historical cookbook (Internet Archive).

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
Firm white fish whose flesh holds together and cooks through during frying.
Cracker meal
Forms a crisp, browned coating that shields the fish from direct heat.
Salad oil
Conducts heat quickly to crisp and brown the coating while cooking the fish.

The step that matters

Frying in smoking hot oil. The oil must be very hot so the coating crisps and browns quickly. If it is too cool, the coating absorbs oil and turns greasy while the fish steams. If it is too hot, the coating burns before the fish cooks through.

“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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