Parmesan Crusted Pan Fried Halibut/Rockfish
Recipe by Jenny McNamee
- 2 lbs Halibut or Rock Fish (thin pieces work better for frying)
- 1 cup Panko bread crumbs
- 1 cup grated parmesan cheese
- 3 eggs
- 1 cup flour
- 1 tsp garlic salt
- 1 tsp seasoning salt
- 1 tsp lemon pepper
Mix together equal parts of grated parmesan, Panko bread crumbs and seasoning. Make an egg wash of 3 eggs to 3 TBSP water. Cut halibut into fillets. Roll in flour, egg wash, and panic/parmesan mixture. Coat all fillets well and store in refrigerator until ready to cook so that the mixture can set. They should sit for at least an hour before preparing. Simply pan fry with a minimal amount of vegetable or olive oil until golden brown on each side.
Homemade Tarter Sauce
- 1/2 cup mayonnaise
- 1 small dill pickle, chopped very small
- 1 tablespoon fresh lemon juice, plus more to taste
- 1 tablespoon capers, chopped, optional but recommended
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
- 1/2 to 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard, optional, but recommended
- Salt and fresh ground black pepper
Mix all ingredients together and chill before serving.
