Halibut cheeks are a bit of a delicacy - sweet & tender with a texture similar to lobster. They are wonderful prepared a variety of ways - but simple is best, as their flavor stands alone. We decided to deep fry these in Panko for a tasty version of "fish and chips" for a bunch of our friends after a great day of fishing in Prince William Sound. ~Audrey and Patti
Ingredients:
2-3 pounds halibut cheeks
3-4 eggs, plus 3 tablespoons water, beaten
1 cup flour, seasoned with salt and pepper
2 cups Panko bread crumbs
Canola oil
Since deep frying anything can cause quite a mess and smell, we like to do this outside. Patti's husband set up a simple outdoor kitchen for us. He used his propane cooker, a heavy duty deep frying pot and attached a thermometer to the edge. But if you have an electric fryer that works too.
Add oil and bring the temperature up to 325 degrees.
Rinse and pat dry halibut cheeks. Use standard breading method.
Step One
Dredge fish with flour
Step Two
Coat in egg wash
Step Three
Dip in Panko bread crumbs
Batter all your fish before you start frying. When you're done, you will have a case of Batter Fingers.
Gently lower one piece at a time into the oil. Let the fish start to cook for a second or two before dropping it all the way in. This helps prevent it from sticking to the bottom of the pan. Cook for about 2-3 minutes. Remove when nice and golden and set on a paper towel-lined plate.
Serve with tartar sauce and a wedge of lemon. Enjoy!
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| Patti proudly showing off her catch. |
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| Our friend, Ann caught the big one. This halibut weighed about 100 pounds! |
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| We like to use Kikkoman Panko bread crumbs. Makes the fish fry up light and crisp. |
