Sautèd Halibut (Twelve portions)
This classic Sautèd Halibut recipe from 1900 offers a simple yet elegant way to prepare fresh halibut. The flaky fish is coated in a flavorful mixture and then pan-fried to a golden brown. The combination of the crispy exterior and tender interior, enhanced by a squeeze of lemon, makes this a satisfying and delicious meal, perfect for a special occasion.
Ingredients
- 2 1/2 lb Halibut steak
- 4 T Egg yolks
- 1/4 t Black pepper
- 1 T Water
- 1 t Salt
- 1 1/2 C Cracker crumbs
- 1 T Lemon juice
- 4 T Fat (vegetable oil or butter)
- 1/8 t Onion juice
- 2 T Melted butter
- as needed Lemon wedges and fresh parsley (for garnish) (Quantity estimated (not specified in original recipe))
Instructions
- 1In a small bowl, whisk together the egg yolks, pepper, lemon juice, onion juice, salt, and melted butter. Set aside.
- 2Wipe the halibut steaks with a damp cloth. Cut the halibut into strips approximately 2 1/2 inches by 4 inches.
- 3Dip each halibut strip into the egg yolk mixture, then roll in cracker crumbs, ensuring each piece is fully coated.
- 4Place the fat (vegetable oil or butter) in a frying pan and heat over medium-high heat until hot. Add the coated halibut strips to the pan, ensuring not to overcrowd. Brown the halibut thoroughly on each side, about 3-4 minutes per side, until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
- 5Garnish the sautéed halibut with lemon wedges and fresh parsley. Serve immediately.