Crisp Cracker Coated Halibut Food

LIGHT AND CRISPY FRIED HALIBUT

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Whisk eggs, milk, and flour together in a shallow bowl. Stir panko bread crumbs and seasoned bread crumbs together in another bowl.
• Gently dip halibut squares into egg mixture, the press gently into bread crumbs mixture to generously coat completely. Place breaded halibut in a single layer on a plate while breading the rest.
• Cook halibut in preheated oil until golden brown and crisp on the outside, 4 to 6 minutes.

CRISPY CRUSTY HALIBUT

Steps:

• Wash fish, dry with paper towels.
• Blend beaten eggs and lemon juice lightly. In a separate bowl , mix crumbs, cheese, salt, dill, and parsley.
• Moisten fish with melted butter, dip into egg, then coat with crumb mixture. Press mixture into fish so coating will stick.
• Refrigerate for at least 1 hour to set.
• Place fish on a buttered foil in a baking dish and broil 3 inches from heat for 5 minutes per side.
• Serve with lemon wedges.

CRISP CRACKER COATED HALIBUT

Steps:

• Heat oil.
• Place both kinds of crackers in the blender and blend till fine crumbs set aside.
• Combine milk and eggs, mixing well, set aside.
• Blend crackers, flour, dill, garlic, salt, pepper, and seafood seasoning together.
• Dip halibut strips in egg mixture and then the cracker mixture.
• Deep fry till golden.
• Place in oven safe pan lined w/ paper towels and then place in 350° oven.
• Cook 5 minutes and serve.

OYSTER CRACKER CRUSTED FISH STICKS

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Cut the fish into 1/2-inch strips (you should get about 24 to 30 pieces). Season all over with 1/2 teaspoon salt and several grinds of pepper.
• Spread the flour in a shallow bowl. Beat the eggs in a second shallow bowl with a pinch of salt. Put the crackers in a food processor and pulse to mostly fine crumbs, about the consistency of panko with a few larger crumbs mixed in (you can also crush the crackers in a plastic bag with a rolling pin.) Toss the crumbs in a third shallow bowl with the dried chives, dried dill, dried parsley, garlic powder, onion powder, dried thyme, 1/2 teaspoon of salt and several grinds of pepper.
• Dredge the fish, a few pieces at a time, in the flour, then beaten egg letting the excess drip back into the bowl. Roll to coat thoroughly in the crumbs then place each piece on the prepared baking sheet, about an inch apart.
• Once all of the fish is coated, spray liberally all over with olive oil spray. Bake until the crumbs are crisp and golden and the fish is cooked through, about 15 minutes. Remove to a platter and serve with the tartar sauce and lemon wedges.
• Add the mayonnaise, pickles, lemon juice, parsley, capers, dill, and sugar in a medium bowl and stir to combine. Season to taste with salt and pepper. Cover and refrigerate to allow the flavors to blend while you make the fish sticks.

KELLI'S BAKED HALIBUT

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Rinse fish fillets with water, and pat dry with paper towels.
• In a shallow bowl, mix together the cracker crumbs, garlic salt, pepper and seasoning salt. Set aside. Coat the fish fillets with flour, shaking off the excess, and place in a baking dish. Coat the tops of the fillets with salad dressing, then press on a layer of seasoned cracker crumbs. Flip over, and repeat on the other side.
• Bake for 25 minutes in the preheated oven, until fish is white and flakes easily with a fork.

EASY BAKED HALIBUT

Steps:

• Preheat oven to 400 degrees.
• Cut filets into 3 - 4 oz portions. (Fist size).
• Melt Butter.
• Crush Ritz Crackers into crumb size pieces.
• Mix together dry ingredients.
• Dip halibut into melted butter then into cracker mixture.
• Place on baking sheet.
• Pour remaining melted butter over halibut.
• Bake at 400 degrees for 12 - 15 minutes or until flaky when touched with a fork.

FIRECRACKER HALIBUT

Steps:

• Preheat broiler/oven or grill to medium-high heat.
• Mix together all dry seasoning ingredients until well combined.
• Rinse any ice glaze from frozen Alaska Halibut under cold water, pat dry with paper towel. Place halibut on a spray-coated or foil-lined baking sheet. Brush butter onto top surfaces of halibut and sprinkle with 1/2 teaspoon seasoning mixture (note: for best results with frozen fish, cook halibut 4 minutes before adding butter and spices.).
• Grill or broil halibut 5-7 inches from heat for 13 minutes for frozen halibut OR 8 minutes for fresh/thawed fish . Cook just until fish is opaque throughout.
• Store remaining seasoning mixture in an airtight container for future use.

HOMEMADE CRISP CRACKERS

Steps:

• In a large bowl, combine the first 7 ingredients; cut in butter until crumbly. Stir in cheese. Gradually add water and vinegar, tossing with a fork until dough forms a ball. Wrap securely in waxed paper and refrigerate for 1 hour or until firm., Divide into 6 portions. On a lightly floured surface, roll each portion into an 8-in. circle. Cut into 8 wedges and place on greased baking sheets., Bake at 375° for 17-20 minutes or until edges are lightly browned. Cool on wire racks. Store in an airtight container.

BAKED HALIBUT WITH CRISPY PANKO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir panko bread crumbs and melted butter together in a bowl until evenly coated.
• Pour enough chicken stock into an oven-proof skillet to cover bottom; arrange halibut fillets in skillet. Drizzle lemon juice over fillets; season with salt and pepper. Spread a think layer of Dijon mustard over each fillet; press bread crumb mixture over mustard layer.
• Place skillet in the preheated oven and cook until fillets flake easily with a fork and topping is browned, about 20 minutes.

HEAVENLY HALIBUT

Steps:

• Preheat the oven broiler. Grease a baking dish.
• In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.
• Arrange the halibut fillets in the prepared baking dish.
• Broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork. Spread with the Parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.