Halibut fillet in a frying pan recipes. Halibut: how to cook this fish correctly. Cold smoked halibut at home

Of course, preparing fish fillets is much more convenient than buying a carcass, cleaning and cutting it yourself. However, here too there are a few simple rules that you should follow.

If you bought halibut fillet, it will most likely be frozen. There are different methods of freezing, so when buying fish, take a closer look: if the halibut is glazed with ice, then it is worth considering that most of the weight is taken by the ice, do not forget about it. Often fillets are sold already cut into portions, but I prefer to buy half carcasses.

Let's start with the fact that the fillet needs to be defrosted correctly: at room temperature, preferably, without speeding up the defrosting process in any way. Wash the thawed fillet thoroughly and pat dry with paper towels to remove excess moisture. You can start marinating. Many people skip this process and immediately start frying the fish. However, in my opinion, even slightly marinated fish turns out much tastier. We will use the most natural marinade possible: salt, a mixture of peppers and lemon juice.

Salt and pepper the fish to taste and squeeze out a little lemon juice (you can simply cover it with lemon slices). Leave the halibut fillet for at least half an hour, and ideally for a couple of hours. We all know that it is better to marinate red varieties of fish without lemon, but for white varieties, lemon at the very beginning of cooking is not a hindrance!

Please note that I marinate whole pieces of fish. This is because halibut is incredibly tender; if you cut it right away, then during the marinating process you can damage the pieces.

Cut the already marinated fish into portions. It is very important here to use a good sharp knife to only swipe the knife once for a precise cut. And although my knife is intended for meat, I also enjoy using it for slicing fish.

The fish is ready to fry. You can roll it in flour, you can roll it in breadcrumbs, you can roll it in batter. I preferred to first dip each piece in lezon (beaten raw chicken egg with salt), and then lightly roll in breadcrumbs. In this way, the tenderness of the fish will be preserved (due to the egg layer), the breading will stick better, and the crackers will add an incredible crispiness.

Fry the halibut fillet in a hot frying pan with a sufficient amount of vegetable oil. There is no need to turn on high heat: it will quickly dry out the breading, it will turn an ugly brown color, and the fish itself will not have time to cook. And it’s also better not to cover the pan with a lid: the fish is very tender, you don’t need to steam it so that it doesn’t lose its shape. Halibut cooks almost instantly. As soon as one side is browned, turn it over to the other. Place the finished pieces on a paper towel to absorb excess oil.

In principle, the fish can already be served.

But even regular fried halibut can be turned into a richly flavored dish. I served fish with Mexican

Halibut is otherwise called sole. The meat of this sea fish of the Flounder family is famous in cooking for its beneficial properties and unique, different from the meat of other fish, sweetish taste. Frying fish or cooking it in batter is very simple. However, you need to know some tricks.

Peculiarities

Sole tongue is very useful. Vitamins, amino acids, Omega-3 fatty acids, calcium, magnesium, sodium, potassium, zinc, copper, iron - this is an incomplete list of substances useful for the human body that are contained in this fish. The richness of halibut is its fatty acids. Such a high concentration of them in the product allows you to slow down the aging process in the body, prolong youth, preserve vision, and prevent oncology. It is especially recommended to use the product for older people.

Surprising but true. Thanks to its healing properties, halibut has found its use in medicine and cosmetology.

The value and uniqueness of halibut have earned it love among chefs and gourmets. The white, exquisite meat has an amazing combination of density and tenderness and has virtually no bones. The bones are clearly visible and easy to remove.

Another good news for housewives is that when cooking halibut, the smell of fish, which is unloved by many, does not spread throughout the room, from which even hoods do not always help.

The budget price of the product is also pleasing. Halibut can be purchased fresh or frozen, whole or cut into steaks. Fresh halibut is a rarity. When purchasing, you should carefully inspect the fish. The eyes of high-quality fish are clear and shiny. There is no damage or mucus on the body.

If you purchased fillet, then for further cooking it is enough to cut the carcass into steaks. Whole fish will require a little work. The following manipulations must be carried out:

rinse thoroughly;
cut off the head and remove the skin from the neck;
cut off the fins with scissors;
clean from scales;
remove gills and gut;
rinse again and cut into pieces.

We draw attention to the importance of removing fins. Their smell is unpleasant. If they are left, the dish may acquire an undesirable taste during cooking.

Halibut is a fatty fish. It tends to absorb oil and fall apart during frying. To ensure that the sole does not disappoint, we suggest using the following tips and preparing the fish correctly.

It is best to cook in a cast iron skillet. A grill pan with high walls and a ribbed bottom is perfect for these purposes.
Immediately before frying, the pan should be hot and the oil should be very hot. It is necessary that the fish “grabs” as quickly as possible and does not have time to crawl away.
Pieces that are not completely defrosted will retain their contours better during frying than fresh or completely defrosted pieces.
The fish will turn out juicier and more tender if you marinate it before cooking. To do this, the fillet must be salted, peppered, sprinkled with lemon juice or covered with lemon slices. Leave to soak for 30-40 minutes.
It is important not to overdo it with spices. The fish has a rich, characteristic taste. Too much spice can overpower it.
A minimal amount of vegetable oil is required. With high-quality dishes, you can do without it.
The fish will not turn into mush if you use the following trick. Before frying, you need to salt the oil around the entire perimeter of the pan, and only then place the pieces of fish in it.
When cooking fried fish, do not cover the pan with a lid.
Halibut steak is perfectly complemented by finely chopped herbs, fresh or canned vegetables, mushrooms, hot sour cream or tomato sauce. An ideal side dish would be boiled or fried potatoes and rice.

Halibut itself is a dietary product. However, during the frying process, it absorbs a lot of oil and the calorie content of the product increases 4 times. Depending on the type and origin of halibut, the calorie content per 100 grams of product can be 130-200 calories.

Cooking recipes

There are many options for preparing halibut. Let's look at the most popular of them.

Halibut steak in a frying pan

The easiest way to cook sole is to fry it in a frying pan. We bring to your attention several simple recipes for preparing delicious halibut steak.

A minimum of time and components will be required:

fish cut into pieces;
salt;
pepper;
lemon;
vegetable oil.

We use lemon and spices to soak the fish before frying. Heat the frying pan, heat a small amount of oil and put the already prepared steaks into it. For frying, you can use olive or refined sunflower oil. Fry for 5-6 minutes on each side. Turn the pieces over carefully and gently. We do not cover with a lid. We remember that meat does not hold its shape well. Let the dish cook for a few more minutes over medium heat. The fish is ready. Place it on a dish and serve.

This dish goes well with a side dish of vegetables or potatoes. Garnish the fish with a slice of lemon and sprigs of parsley.

Those who love original solutions can place juicy halibut steaks on a “cushion” of tomatoes. It is prepared as follows. Canned chopped tomatoes in their own juice are fried over high heat. After 10 minutes, finely chopped olives are added to them, and after another five minutes of cooking, dried or fresh basil is added. Everything is mixed and removed from the heat. The tomatoes are delicately laid out on plates. Steaks are placed on top and decorated with herbs. This design looks impressive when serving fish in portions, for example, at a romantic dinner by candlelight.

Breaded fried halibut

In addition to the usual breadcrumbs and wheat flour, You can choose one of the following products as a breading:

semolina;
chopped walnuts;
sesame;
cereal flakes;
rice flour.

You can add a little grated cheese to the breading.

Salt and pepper the halibut pieces. Roll in breading. Then place it in a hot frying pan with a little oil. Fry on both sides until done. On medium heat this will take about 15-20 minutes. To obtain a golden crispy crust, the recipe can be slightly complicated. To do this, beat a few eggs and add salt. We first dip the fish in this liquid, and then in the breading, then send it to the frying pan.

Sole tongue in batter

The best way to overcome the culinary shortcomings of halibut is to cook it in batter. The eggs in its composition will “tie” the meat around the edges and will not allow the piece to fall apart. Cooking such a dish is doomed to culinary success. The cooking process can be divided into three stages.

Preparing the fish. The fillet is marinated and cut into smaller pieces.
Preparing the batter. We prepare the batter from flour, eggs, and milk. Approximately you will need 1.5 cups of flour, 3 eggs, 2 cups of milk. Milk can be replaced with kefir. Mix all ingredients and add salt. The consistency should be like sour cream. You can add some of your favorite spices to taste: basil, pepper. Let stand for 10 minutes.
Frying. Dip each piece into the dough and place in a frying pan with heated vegetable oil. Fry until golden brown on both sides. Place in a beautiful mound on a plate and decorate with herbs.

Halibut with sour cream

The recipe is good for cooking both steak and a whole carcass. In addition to the fish itself, you will need:

lemon;
onion;
garlic;
sour cream.

The fish is sprinkled with lemon juice and left for 15 minutes. Heat the frying pan and heat the oil. Fry the pieces for 15 minutes. Add the onion rings and simmer for 10 minutes. When the onion becomes soft, sprinkle it with granulated sugar, spices and finely chopped garlic. Pour in sour cream and simmer for another 5 minutes. You can cover the lid in this recipe.

If you have time, it is better to bake such a dish in the oven.

To do this, lightly fried fish and onions are placed in a baking dish, poured with sour cream, sprinkled with grated cheese and sent to the oven or air fryer. After 20 minutes at a temperature of 180 degrees, the delicious food is ready. This dish goes well with potatoes and rice.

See the recipe for halibut steak in tomato sauce below.

Having tried halibut, the recipes for which are simple and varied, you will want to repeat such a meal more than once. Tender, juicy, moderately fatty meat will be an ideal basis for creating all kinds of everyday and festive culinary creations.

How to cook halibut?

Halibut dishes do not require long-term heat treatment and significant labor costs. Fish can be fried with or without batter, baked in the oven with sauces with the addition of vegetables and other ingredients that highlight the taste of the base product.

Frozen whole fish or fillets must first be thawed by transferring them to the bottom shelf of the refrigerator, then rinsed, dried and cut into portions if necessary.
To preserve the juiciness of the product, dishes from halibut fillet are prepared in batter in a frying pan or baked in the oven, complemented with sauces and vegetables. As an option, you can grind the fish pulp, add onions, seasonings and fry cutlets from the resulting mass.
Whole fish is grilled, baked in foil or simply on a baking sheet in the oven, and used as a base for making soups, pickles and smoked fish.

Halibut fried in a frying pan

Fried halibut is perhaps one of the fastest and easiest dishes to prepare. To fulfill the recipe, you can take either a fish fillet or a whole carcass cut into portions. It is important to place the prepared slices in a well-heated frying pan and not to cover the container with a lid during the frying process.

Ingredients:

halibut – 500 g;
vegetable oil – 2 tbsp. spoons;
lemon juice – 2 tbsp. spoons;
salt, pepper - to taste.

Preparation

The prepared fish is cut into portions, salted, peppered, and sprinkled with lemon juice.
Heat a frying pan with vegetable oil and place fish portions on it.
Fry the halibut for 3-5 minutes on each side over high heat, place on a paper towel to absorb fat.

Halibut cutlets - recipe

Halibut is successfully used for frying cutlets, which are more tender and softer than their counterparts from other types of fish, but require a special approach to preparation. The juiciness of the fish will cause a more liquid texture of the finished base for the products, which is spooned into breadcrumbs, thoroughly dipped on all sides and carefully transferred into heated fat.

Ingredients:

halibut fillet – 500 g;
onion – 1 pc.;
white bread - 1 slice;
egg – 1 pc.;
flour – 100 g;
breadcrumbs – 200 g;
vegetable oil and butter - 2 tbsp. spoons;
salt, pepper - to taste.

Preparation

Grind fish, bread and onions.
Add flour, egg, salt, pepper.
Place portions of minced meat with a damp spoon in breadcrumbs, carefully bread the workpieces on all sides.
Fry halibut cutlets until golden brown in a mixture of two types of oils.

Halibut in batter

Halibut is especially tasty and juicy, simple recipes for which involve frying the fish in batter. The batter for dipping marinated fish slices can be made using any proven technology or you can use the proportions of ingredients suggested below.

Ingredients:

halibut fillet – 500 g;
kefir – 150 ml;
egg – 2 pcs.;
flour – 200 g;
lemon juice – 1 tbsp. spoon;
vegetable oil – 150 ml;
salt, pepper, spices for fish.

Preparation

Cut the halibut fillet into portions, salt, pepper, rub with spices, sprinkle with lemon juice, and leave for 15 minutes.
Mix eggs with salt, pour in kefir, add flour.
Stir the mixture with a whisk or mixer and leave for 10 minutes.
Dip the fish slices one by one into the batter and immediately place them in hot oil.
Fry the halibut on both sides and transfer to a napkin.

Halibut in the oven

Cooked halibut in the oven, the recipe for which will be outlined next, can be served with dignity at any table, complemented with a side dish of rice or simply laid out beautifully on a dish with herbs and vegetables. Lovers of golden brown crust are not prohibited from removing the foil 10 minutes before the end of baking and adding cheese to the fish.

Ingredients:

halibut fillet – 700 g;
carrots and onions – 1 pc.;
lemon juice – 1 tbsp. spoon;
butter – 50 g;
salt, pepper, Provençal herbs.

Preparation

Cut the fish fillets into portions, season with lemon juice, salt, pepper and aromatic herbs.
Chop carrots and onions into circles and rings.
Place the marinated fish between two layers of vegetables and add slices of butter on top.
Cover the pan with foil and place in an oven preheated to 180 degrees.
After 20 minutes, the oven-baked halibut will be ready to serve.

Halibut with potatoes in the oven

Halibut baked in foil with potatoes will be an independent dish for a hearty dinner or lunch. The composition of the dish can be supplemented with carrots, bell peppers of different colors, and other vegetables available, which will not only diversify the taste, but also fill the culinary composition with bright colors.

Ingredients:

halibut – 900 g;
potatoes – 1 kg;
onions – 2 pcs.;
sour cream – 200 g;
butter or vegetable oil – 50 g;
salt, pepper mixture, spices.

Preparation

The prepared fish is cut into slices, seasoned to taste with salt, pepper, and spices.
Chop the potatoes into thin slices, mix with half a portion of sour cream, seasoned to taste, and place in a mold lined with foil.
Place onion rings and fish on top, brushing it with the remaining sour cream.
Cover the container with a second piece of foil and place it in an oven preheated to 190 degrees.
After 45 minutes, the foil-wrapped halibut with potatoes will be ready.

Halibut Pie

Tender halibut meat shows itself magnificently in all kinds of savory baked goods. You can verify this by preparing a ruddy, aromatic and surprisingly tender pie with a juicy, spicy fish filling. Along with onions, you can add chopped fresh dill or parsley to the fish fillet.

Ingredients:

halibut (fillet) – 900 g;
onions – 2 pcs.;
milk – 1 glass;
sugar – 1.5 tbsp. spoons;
dry yeast – 10 g;
flour – 3.5 cups;
butter – 200 g;
salt pepper.

Preparation

Dissolve yeast, sugar and a spoonful of flour in warm milk and leave for 15 minutes.
Grind the butter with the rest of the flour and salt into crumbs, add the dough, knead the dough, put it in the refrigerator for an hour.
Slice the fish, mix with chopped onion, pepper, salt and a pinch of sugar.
Divide the dough into 2 unequal parts, the larger one is distributed in the mold.
Spread the fish mixture on top.
Cover the product with a second layer and prick it around the perimeter with a fork.
Bake at 180 degrees until golden brown.

Halibut soup - recipe

It’s easy to prepare, but it turns out incredibly tasty, aromatic and rich. The laconic version of the hot dish presented below can be supplemented with chopped vegetables: celery root or stalks, bell pepper, parsley root, chopped zucchini pulp and other ingredients to your taste.

Ingredients:

halibut (fillet) – 700 g;
potatoes – 4-5 pcs.;
onions and carrots - 1 pc.;
butter – 40 g;
laurel, oregano, thyme and allspice - to taste;
salt, pepper, herbs, lemon.

Preparation

Place potatoes in a saucepan and cook for 10 minutes.
Add onions and carrots fried in oil, throw in the chopped fish.
Season the dish to taste and boil for another 10 minutes after boiling again.
The soup is served with herbs and lemon slices.

Grilled halibut

You can cook delicious halibut outdoors on the grill. Tender fish meat does not require pre-marination. The aromatic marinade is prepared exclusively before frying the fish, the slices are dipped in it and the dish is additionally poured with the spicy mixture during the baking process. The resulting result will surprise even seasoned gourmets.

Ingredients:

halibut steaks – 2-3 pcs.;
butter and brown sugar - 2 tbsp each. spoons;
garlic – 2 cloves;
lemon juice and soy sauce - 1 tbsp. spoon;
pepper – 1 teaspoon.

Preparation

Combine butter, sugar, soy sauce, lemon juice, pepper, and garlic in a fireproof bowl.
Heat the mixture, stirring, until the sugar crystals dissolve.
Dip the fish in the resulting marinade, place on the grill and grill for 5 minutes on each side, basting with the spicy marinade mixture from time to time.

Dried halibut

Halibut, the drying recipes for which cannot be executed quickly, with its amazing final taste characteristics fully pays for all the time and labor costs. The time for salting, soaking and drying will depend entirely on the weight of the carcass or fish cut: thin slices of fillet will be salted within a day, and a fish weighing 3-4 kg will need from 5 to 8 days.

Ingredients:

halibut – 3 kg;
non-iodized salt – 500 g;
water – 1 l.

Preparation

Prepare brine by dissolving 350 g of salt in water.
Place the fish in the brine, sprinkling with additional salt.
Leave sliced fish for salting for a day, and a whole carcass for at least 5 days.
Soak the product for 2-12 hours until the desired degree of salting is achieved.
Hang the fish for drying in a ventilated place at room conditions.
Depending on the thickness of the slices and the size of the fish, drying will take from several days to 3 weeks.

Cold smoked halibut at home

The ultimate dream for fans is halibut, the recipes for which can be prepared using a home smokehouse. You can add spicy spices to the pickling mixture of salt and ground black pepper for piquancy and a little sugar, which will make the taste of the finished snack softer.

Ingredients:

halibut – 3 kg;
non-iodized salt – 300 g;
pepper – 1 teaspoon.

Preparation

Rub the fish carcass with a mixture of salt and pepper and leave at room conditions for 12 hours.
Rinse the fish, soak it for 3 hours, and then place it in the smokehouse for 4 hours.
Sprinkle the halibut with water, sprinkle with pepper and smoke in a device at 30 degrees.
After 18 hours, the smoked halibut will be ready.

How to pickle halibut at home?

Cooked will be a real delicacy. Slices of fish can be added to sandwiches, added to the filling for pancakes, in a salad, or used to prepare other delicious dishes. For salting this recipe, fish fillet with skin is used.

Ingredients:

halibut fillet – 1.5 kg;
non-iodized salt – 3 tbsp. spoons;
sugar – 1 tbsp. spoon;
water – 2 tbsp. spoons;
white pepper – 0.5 teaspoon.

Preparation

A paste is prepared from salt, sugar, white pepper and water, rubbed on the fish and placed in a container.
Leave the workpiece for 36 hours for salting, after which the first sample can be taken.

Halibut in a slow cooker

Significantly simplified. Using the recipe proposed below, you will be able to get a satisfying, nutritious and healthy dish, devoting a little time to preparing the appropriate accompaniment. The vegetable set can be adjusted based on your preferences and availability of products.

Ingredients:

halibut steaks – 6 pcs.;
potatoes – 4 pcs.;
onions and carrots - 1 pc.;
tomatoes – 2 pcs.;
garlic – 4 cloves;
butter – 40 g;
tomato paste – 75 g;
salt, pepper, herbs.

Preparation

Fry carrots and onions in an oiled bowl using the “Baking” option.
Add tomatoes, and after 5 minutes the pasta, 150 ml of water, cook for 15-20 minutes.
Add garlic, thinly sliced potatoes, and fish, seasoned to taste.
Switch the appliance to the “Stewing” program and cook the dish for 35 minutes.

Steamed halibut

Steamed halibut in a slow cooker turns out to be tender, soft and nutritious. You can simply season the fish with salt, lemon juice, pepper mixture and place sprigs of dill on top, or use a special mix of spices and aromatic herbs to obtain a more piquant taste and aroma of the dish.

I don’t like cooking fish, especially when it comes to ungutted fish, which also need to be cleaned, or it’s a fillet :), but for the sake of fried halibut, I’m ready to suffer. Halibut is a very valuable product for medicinal and dietary nutrition, and the beneficial properties of halibut help in the treatment of anemia and other diseases of the heart and blood vessels. Since halibut is rich in Omega-3 acids, it is recommended to include it in the diet to prevent arrhythmia and other heart diseases. At the same time, halibut meat helps in the fight against inflammatory processes. Regular consumption of halibut has a beneficial effect on the nervous system, helps in the treatment and prevention of Alzheimer's disease, nourishing brain cells and preventing their death. In addition, the meat of this fish contains selenium, which has a beneficial effect on liver cells and helps cleanse the body of waste and toxins. In general, the benefits of eating this particular fish are obvious, although it is not a cheap pleasure at all. If you're lucky enough to have fresh halibut (fresh frozen also counts), cook it without delay. Halibut is a very tasty fish, I love to fry halibut.

To prepare fish we will need:

halibut (choose larger ones);
salt;
breadcrumbs;
vegetable oil;
vegetables for garnish.

Before frying, you need to cut the fish. We cut off the fins with scissors, if suddenly there is a head, then that too, but I have never seen halibut with a head on sale :). We cleanse the skin of scales, I do this using a special “cleaner”.

Cut the halibut into portions

Salt each piece and roll in breadcrumbs, you can replace the breadcrumbs with flour, this is not for everybody. Fry the fish in a heated frying pan in refined vegetable oil.

Each piece must be fried on all sides. To make it more convenient to turn the fish, do it with both hands, holding a spatula in one hand and a fork in the other. Remember, the fish is very delicate and can fall apart if handled carelessly; if you do not want the fish to be mushy, turn it over carefully and do not place the pieces too close to each other. The photo shows an example of how NOT to lay a fish; I certainly managed to turn it, but I had to suffer.

Now the fish is ready, you can serve it with rice, mashed potatoes or canned peas and tomatoes. In my opinion, fried halibut should be eaten piping hot; cooled halibut is a completely different story. I advise everyone to try this simple but very tasty dish!

Usually, when frying fish, a smell spreads throughout the apartment, which not everyone likes. To get rid of it, you have to open the window, since the hood doesn’t help. Halibut is an exception to the rule in this regard. There is no smell when it is fried. You can fry halibut in a frying pan, in batter, or in the oven. All the secrets of preparing this delicious original dish are presented in our article.

Preparation

To taste delicious pieces of fish, you must first prepare it for frying. The fish is taken out of the refrigerator and defrosted. Then you need to thoroughly clean it and rinse it under the tap. Then the product is placed on a special cutting board for fish and cut into portions.

Tip: You can also fry halibut frozen, this prevents it from overcooking.

Fillet

To fry halibut, it is best to use the loin part. In order to fry fish, you need to take:

800 grams of halibut fillet;
4 tablespoons flour;
a small amount of salt, spices;
100 ml sunflower oil.

To properly fry halibut, you must follow the cooking recipe:

1. Buy a whole fish or buy the fillet straight away.

1. If you bought it whole, you should thoroughly clean it of scales by removing the gills, fins, gutting it and rinsing it thoroughly under the tap.
2. Cut the sirloin into portions.

1. Take the flour and pour it onto a plate, add salt and spices to cook the fish.
2. Take a frying pan and put it on fire, pour oil.

1. Take each piece and roll it in flour, then place it in a frying pan. You should do it very carefully so as not to scald yourself with oil. To prevent the fish from falling apart, you must adhere to a number of rules. If the fire is strong and the lid is on, the pieces will fall apart. If you cook the product over high heat, it will not be able to maintain its presentable appearance. Soon the fish will simply fall apart, turning into mush.

1. Fry the pieces on one side until a golden brown crust appears. Usually you need to fry the fish on one side for 3-5 minutes. Then it is turned over to the other side and fried for the same amount of time. It is important to cook on each side over low heat.

The dish must be served hot. Before serving, you can sprinkle with finely chopped herbs and small lemon slices.

Breaded

To prevent the fish from falling apart in the pan during frying, you can cook it in batter. The advantage of this cooking method is that the portioned piece holds its shape perfectly. To fry a dish in batter, you should take:

900 grams of halibut fillet;
350 grams of flour;
5 chicken eggs;
300 ml milk;
a small amount of salt and spices;
150 ml vegetable oil.

To prepare a delicious dish, simply fry the halibut in batter, following the following recipe:

1. Take the fillet, rinse under running water under the tap, place on a fish cutting board and cut into portions.

1. After waiting until the pieces have dried a little, they are placed in a small container. Then you should salt and pepper them. Stir and leave for 35-40 minutes so that the fish is well soaked.

1. While the fish is infusing, you should prepare the batter for frying. Take 5 eggs and break them carefully into a bowl, add salt. Take a whisk or mixer and beat.

1. Milk and flour are added to eggs beaten with salt. All contents of the bowl must be thoroughly mixed.

1. Place the frying pan on the fire, pour sunflower oil into it, and heat thoroughly.

1. Take each of the soaked halibut pieces, dip in the batter and place on the surface of the pan. You should be careful when doing this, as you can accidentally burn yourself with drops of hot oil.
2. Fry on each side for 6-7 minutes until a golden brown crust appears on the surface of the fish.

Place the cooked pieces on a plate. As a side dish, take boiled or fried potatoes, salad or fried vegetable dishes. Sprinkle the top of the fish with finely chopped herbs.

In the oven

One of the most delicious dishes is halibut cooked in the oven. To prepare you need to take:

kilogram of halibut;
300 grams of carrots;
300 grams of zucchini.

Cooking method:

1. You should take the fish, clean it of scales, remove fins, and rinse thoroughly under the tap.

1. Cut the finished fish into portions (steaks) 2-3 cm thick.

1. Place in a special bowl, salt and pepper, pour olive oil over everything.

1. Place the steaks on the prepared baking sheet and place in the oven. Bake for 30 minutes at 180 degrees.

1. While the steak is baking, you need to grate the carrots and zucchini into long strips.
2. Take a frying pan and put it on the fire. Sunflower oil is poured into it.
3. After waiting until the frying pan is hot, add grated carrots to the oil. Fry for 3-4 minutes.
4. Add zucchini to carrots, fry for another 4-5 minutes, stirring constantly.
5. Remove vegetables from pan to strainer to remove excess oil.
6. Add sesame oil and soy sauce to the vegetables fried in a pan.
7. Remove the baking sheet with the finished baked halibut from the oven.

Place small quantities of vegetables on plates and place each piece of halibut.
Serve with rice side dish. Sprinkle finely chopped slices on top.

Tip: This dish will be delicious for everyone and will look extravagant even during feasts with a large number of guests.

With sour cream

A delicious dish can be prepared with sour cream. To do this take:

800 grams of frozen halibut;
200 grams of onion;
5 spoons of village sour cream;
a little garlic, to taste;
2 tsp granulated sugar.

Recipe:

The fish is defrosted, cleaned, washed, and cut into portions.
Place the fish in a bowl and pour over lemon juice. Leave for 15 minutes.
Place the frying pan on the fire and heat it up. Add oil and heat for 2-3 minutes until it turns whitish.
Place the fish in the frying pan. Fry on each side for 5 minutes.
Place onion rings on top. Simmer for 10 minutes until the onion is soft.
Sprinkle with granulated sugar, spices, finely chopped garlic. Pour sour cream on top. The dish is stewed for 5 minutes over low heat, while the dish is covered with a lid.
The finished dish is served with potatoes or rice.

Innings

The finished halibut is served hot. If it cools down, the taste is lost. The dish can be sprinkled with small herbs. Serve with potatoes, vegetables, rice or buckwheat.