Ingredients

Sauce Ingredients

1/2 stick of butter

1 - 2 cloves garlic, crushed

2 tablespoons capers

1 - 1 1/2 cup heavy cream

1/4 cup milk

1/2 to 1 full tablespoon of cornstarch

Juice from 1 lemon

Halibut Ingredients

oil for frying, I use canola. You will want about 1/2 inch of oil deep in your frying pan

2 - 3 eggs, beaten

1 cup all-purpose flour

2 tsp salt

2 cups panko bread crumbs

1 ½ cup Italian seasoned bread crumbs

1 to 2 pounds halibut, cut lengthwise for thinner pieces if it is a very thick filet 

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Directions

Sauce Directions

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 and 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. 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. Serve over panko-crusted halibut.

Halibut Directions

Begin by pouring your frying oil into a large skillet. Make sure you have about ½ inch of oil in the skillet. Next, get three medium-sized, shallow bowls out for the halibut breading. In one bowl, whisk the eggs. Add the flour and mix in the salt in a second bowl 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 the 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 Fahrenheit. 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 temperature 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 them on a plate with 3 layers of paper towel. 

Top the halibut with the lemon caper sauce.