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Panko Halibut

JOHN HARRIS BELLEVUE, WA

2 pounds ‘but

1 cup flour in bowl #1

1 egg in bowl #2

1 cup buttermilk in bowl #2

1/2 tsp. salt in bowl #2

2 cups Panko bread crumbs in bowl #3

1 1/2 inches of peanut oil in a deep pan

tartar sauce

Cut ‘but into fingers the size of fish sticks. Coat them in flour, then dip in egg/buttermilk/salt mixture, then role in Panko. Coat all fish first, then deep fry in batches until golden brown. Drain on rack or on paper towels. Serve hot with tartar sauce.

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Recipe Name
Panko Halibut
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