Fried Halibut
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Fry the pork and fish
Cook the pork slices in a frying pan until browned, then transfer to a deep dish.
Add the lard to the pan and heat until boiling.
Dip the halibut pieces in sifted meal, sprinkle with salt, and fry until golden brown.
Add the fried halibut to the dish with the pork.
Bake and serve
Pour the boiling fat and hot water over the fish and pork.
Cover tightly and bake in a 350°F (175°C) oven for 20 minutes.
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
- Forms the main body of the dish, cooked gently through in the covered oven.
- Fat pork
- Renders fat into the pan and adds savory richness to the fish.
- Lard
- Conducts heat for frying and adds richness and a crisp, golden surface.
- Sifted meal
- Forms a coating that browns in the hot fat and helps the fish stay crisp.
The step that matters
Fry the halibut until golden brown. The fish must be coated and fried in hot fat so the meal crust sets and browns. Frying seals the surface, which helps the fish hold together and stay moist during the later baking.
“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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