This recipe takes the classic honey fried halibut and elevates it with a crispy, flavorful crust and a hint of spice.
Crack the egg into a shallow bowl and whisk it together with the honey until well combined.
Whisking the honey with the egg ensures an even coating on the fish.
In another shallow bowl, mix the flour, salt, pepper, and breadcrumbs.
Using panko breadcrumbs adds extra crunch to the coating.
Dip each halibut fillet into the egg mixture, ensuring it is fully coated, then dredge it in the breadcrumb mixture, pressing gently to adhere.
Pressing the coating onto the fish helps it stick better during frying.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
Ensure the oil is hot enough by testing with a small piece of coating; it should sizzle immediately.
Fry the coated halibut fillets in the hot oil for 3-4 minutes per side, until golden brown and cooked through.
Avoid overcrowding the skillet to maintain the oil temperature and ensure even frying.
Transfer the fried fillets to a plate lined with paper towels to drain excess oil.
Draining the fillets on paper towels helps keep them crispy.
Serve the crispy honey-crusted halibut immediately with your choice of sides.
Garnish with fresh herbs or a lemon wedge for added flavor and presentation.
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