Crispy-Crusted Halibut

Ingredients

• halibut fillet (The technique also works with other delicate white fish.)
• salt (For lightly covering the fish.)
• Japanese milk loaf or white bread (Remove the crusts, cut into large chunks, freeze until firm, then blitz into a very coarse, shardy crumb.)
• cornflour (Use for a very light first layer.)
• egg white (For the second coating layer.)
• panko breadcrumbs (Press the fish into an even layer covering the whole surface.)
• butter (Use some for the pan and add more near the end for basting.)
• oil (A little, for the pan.)
• lemon (Finish with a squeeze directly onto the flat side of the fish, not onto the crispy crust.)

Steps

1. 1

   Lightly cover the halibut with salt, then pat it completely dry to remove excess surface moisture and help the crust become crisp.

2. 2

   Remove the crusts from Japanese milk loaf or white bread and cut the bread into large chunks.

3. 3

   Place the bread chunks in the freezer until they are nice and firm.

4. 4

   Blitz the chilled bread until it becomes a really coarse, shardy layer of crumb.

5. 5

   Lightly dust the fish with cornflour. The fine cornflour gives the next layer something to adhere to.

6. 6

   Place the cornflour-coated fish onto egg white, coating it for the second layer.

7. 7

   Press the fish into the panko breadcrumbs, making an even covering over the whole surface.

8. 8

   Heat a stainless-steel pan until hot, then add a little butter and oil.

9. 9

   Place the fish in the pan with the breadcrumb side down. The panko creates a protective layer between the delicate fish and the pan, helping produce an even golden crust without sticking.

10. 10

    Once the fish is nearly cooked, add some more butter to the pan, let it foam, and quickly baste the fish with the foaming butter.

11. 11

    Finish with a squeeze of lemon directly onto the flat side of the fish, avoiding the crispy crust.

12. 12

    Serve when the outside is crispy and the inside remains delicate.

Notes

The source does not provide ingredient quantities, fish thickness, pan temperature, or exact cooking times; adjust cooking until the fish is nearly cooked before basting and fully cooked when served. The source emphasizes using fresh panko for synchronized color and crunch, and says the crust absorbs the cooking fat and juices.

Nutrition per serving

• main
• fish
• halibut
• pan-fried
• crispy
• seafood
• French technique
• dairy-containing