I am not one for New Year’s food resolutions. Experience has taught me that if I really want to make a lasting change in my eating habits then I need to be realistic about what it’s going to take. Sometimes committing to small changes can make it easier to eat healthier. Over the last year I have made an effort to eat more fish. Every week I try to make sure that our weekly menu includes fish at least twice a week. So I have been working to create more fish recipes that my whole family can enjoy.
I love Gulf Coast style seafood. As a result this crispy halibut has a remoulade sauce that gives this mild fish a tangy twist. The egg batter is an idea I got from an old America’s Test Kitchen recipe for a more traditional Cod. This batter gives this fish a remarkably crispy breading that my daughters love. It’s so flavorful that it makes cooking healthy fun.
Crispy Halibut with Remoulade Sauce – Serves 4
Crispy Oven Fried Halibut
- 4 tablespoons butter
- 1¼ cups panko breadcrumbs
- 1/4 cup mayonnaise
- 1 tablespoon minced shallot
- 1½ teaspoon old bay seasoning
- ½ teaspoon salt
- 3 tablespoons of flour
- 2 large eggs
- 4 Halibut fillet portions, skinless (about 6 to 8 oz each)
Remoulade Sauce
- 1/3 cup mayonnaise
- 1 teaspoon horseradish
- 2 teaspoons dijon mustard
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon paprika
- 1 teaspoon lemon juice
- 2 teaspoons chives, sliced thinly
- 1 teaspoon parsley, chopped
Preheat the oven to 375 degrees.
First prepare the breadcrumbs. In a large skillet over medium heat melt 4 tablespoons of butter. Add the breadcrumbs and stir well to coat them in the butter and toast them for a minute or two more until the crumbs just begin to pick up some golden color. Place the crumbs in a shallow bowl or plate.
Second make the batter. In a medium sized bowl whisk together a 1/4 cup mayonnaise, 1 tablespoon minced shallots, 1½ teaspoon old bay seasoning, 1/2 teaspoon salt, 3 tablespoons of flour and 2 eggs.
Next bread the fish. Pat the fish dry with a paper towel then dip it in the egg batter. Let the excess drip off and coat it in breadcrumbs on both sides. Repeat with the remaining filets.
Place the breaded fish on sheet pan filled with a wired rack that is lightly sprayed with cooking spray. The rack will ensure that the fish’s underside stays crispy as it bakes.
Bake the fish for 20 minutes till golden brown.
Finally, while the fish is baking make the remoulade sauce. In a small bowl mix together the mayonnaise, horseradish, mustard, cayenne pepper, paprika, lemon juice, chives and parsley.
This oven fried fish with a tangy New Orleans style remoulade sauce is a one of my new favorites. Add a side of rice and green beans and you have a delicious dinner.
