Panko Crusted Halibut with Lemon Caper Sauce
Rated 4.0 stars by 1 users
Category
Fish
Cuisine
American
A delightful dish that combines tender halibut fillets with a crispy, golden panko crust and a tangy lemon caper sauce. Halibut coated in a crispy layer of panko breadcrumbs, pan-fried to perfection. Topped off with a zesty punch of lemon and capers for a subtle brininess - the sauce perfectly complements the mild sweetness of the halibut.
Ingredients
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Oil for frying - Canola is recommended
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2-3 Eggs, beaten
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1 C All-Purpose Flour
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2 Tsp Salt
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2 C Panko Bread Crumbs
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1 ½ C Italian Seasoned Bread Crumbs
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1 to 2 Lbs Halibut, cut lengthwise for thinner pieces if it is a very thick filet
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1/2 Stick of Butter
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1 - 2 Cloves Garlic, crushed
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2 Tbsp Capers
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1 - 1 ½ C Heavy Cream
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1/4 C Milk
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½ to 1 Tbsp Cornstarch
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Juice from 1 Lemon
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Prep Knife
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Mixing Bowls
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Lemon Juicer
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Measuring Cups (Liquid)
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Measuring Cups (Dry)
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Fish Spatula
For The Halibut
Lemon Caper Sauce
Tools
Directions
Halibut
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Begin by pouring your frying oil in a large skillet. Make sure you have about 1⁄2 inch of oil in the skillet.
Next, get three medium sized, shallow bowls out for the halibut breading. In one bowl, whisk the eggs. In a second bowl, add the flour and mix in the salt until well combined. In a third bowl stir panko bread crumbs and seasoned bread crumbs together.
Rinse and dry the halibut with a paper towel. Gently dredge the halibut in the flour to coat it completely. Then dip halibut into the egg mixture, coating completely and go directly into the breadcrumbs mixture to coat completely.
Use an oil thermometer to make sure your oil is between 330 to 350 degrees F. If the oil is too cool, the breadcrumbs will get soggy and not brown. If the oil is too hot it will burn the bread crumbs and the fish will not cook through. The oil temp will drop when you add the halibut. You will want to keep an eye on the oil temperature while you cook the halibut to make sure it doesn’t drop too low or heat up too high.
Once the oil is up to temperature, you will place the breaded halibut carefully into the pan of hot oil. Cook the halibut until the breading is golden brown and crisp on the outside or for about 3 to 5 minutes per side; depending on the thickness of the filet.
Once browned, carefully remove the filets from the pan and place on a plate with 3 layers of paper towel.
Top the halibut with the lemon caper sauce. *See directions for sauce
Lemon Caper Sauce
In a saucepan, melt the butter and add the crushed garlic. Heat over medium heat for about a minute until garlic is fragrant.
Add the cream and capers, then reduce the heat to low. Simmer for 5 minutes or so, stirring occasionally. Do not burn the cream! In a bowl, mix milk and 1 tablespoon of cornstarch and add to the sauce, stirring constantly.
Remove the saucepan from the heat and stir in the lemon juice. NOTE: Do not add the lemon juice while the sauce is on the heat source. It will cause the sauce to curdle. Add more lemon to taste.