Southern Fried Halibut with Secret Coating
Created by Alan, but based on mom's southern fried chick recipe.
I had just moved to Alaska in October 1978 and was missing mom's cooking so I called (at great expense) to get a few recipes.
I
decided I'd try the fried chicken. I already had the chicken, but didn't have cornflakes, so I substituted shredded wheat and liked the extra crispy coating.
That next summer, after catching halibut, I used the fish instead and really loved the new recipe.
Ingredients
3 pounds halibut
vegetable oil
Cast iron or heavy skillet
Flour Mixture
2 cups flour
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp thyme
1/2 tsp sage
1 tsp paprika
1 tsp salt (divided)
1 tsp pepper (divided)
Wet mixture
1 cup milk
3 large eggs
1 tbsp Worcestershire sauce
Coating mixture
3 cups Post shredded wheat
1 cup flour
Instructions
Break up shredded wheat by hand or put in Ziploc bag and use rolling pin.
Cut Halibut into 1 inch chunks or strips and pat dry.
Mix 2 cups flour, onion/garlic powder, spices, salt and pepper in a shallow bowl.
Put fish into Ziploc bag with flour mixture, seal bag and shake/turn until evenly coated.
Put on plate and let rest while preparing wet and coating mixtures.
Whisk together eggs, Worcestershire sauce and milk in a shallow bowl.
Mix together shredded wheat and 1 cup flour in a shallow bowl.
Dredge fish in egg mixture, letting excess drip off.
Roll fish in shredded wheat, pressing to help adhere.
Heat oil in a small nonstick skillet over medium heat to around 350 degrees.
Add fish, turning once, until golden and just cooked through, 5 to 6 minutes total.
Work in small batches so there is room around fish in the skillet.
Cook until internal temperature is 165 degrees.
Drain on paper towels.
Notes
Try to purchase fresh halibut with the same thickness. Fillets are best, but steaks with the bones and skin removed will work.
Leftovers are best eaten cold, especially on a picnic.
Chicken or any white fish can be substituted for Halibut.