This filling soup is created with nutritious grains and mushrooms that have been cooked in beef stock. It pairs well with a hearty salad and a loaf of bread.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 egg
- 1 cup all-purpose flour
- 2 tablespoons dried herbes de Provence
- 1 teaspoon seafood seasoning (such as Old Bay®)
- 1 teaspoon salt
- ground black pepper
- 1 pound skinless, boneless halibut fillets
- 2 tablespoons olive oil
Instructions
- Whisk egg in a small bowl.
- Combine flour, herbes de Provence, seafood seasoning, salt, and black pepper in a separate small bowl.
- Cut halibut into 4 equal pieces.
- Heat olive oil in a large frying pan over medium-low heat.
- Dip each piece of halibut in whisked egg.
- Dredge all sides of each piece in flour mixture to evenly coat; tap off excess flour.
- Place coated pieces immediately in the hot olive oil.
- Cook the halibut until lightly browned, about 5 minutes; turn and cook until fish is opaque and flakes easily with a fork, another 2 minutes.
Nutrition Facts
| Calories | 323 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 2 g |
| Protein | 29 g |
| Saturated Fat | 1 g |
| Sodium | 787 mg |
| Sugars | 0 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I used Ling Cod and added a little extra seafood seasoning. Served with salsa verde rice n beans and turned out great!
Very easy to make, no mess from deep frying. Variation on the spices as I had already seasoned the fish. I used garlic and parsley from Badia and a little Badia Sason.
Delicious. fixed exactly according to recipe.
I agree with one other here, this is an easy fish to make. Love it!
6/16 I didn’t have any Herbs de Provence, so I used a garlic and French herbs mix instead. I couldn’t really taste the herbs but wonder if I didn’t add enough. I used one cup of flour and doubled everything else for about 3 pounds of fish. I didn’t have quite enough flour. It just tasted like regular fried fish… that DH caught in Alaska ?? 8/18 I had 2 big fillets and halved the flour, worked great, but fried too long and was dry.
Excellent recipe for halibut cheeks! Just reduce the frying times. Also I found a cup of flour is a waste for a pound of halibut. I cut the amount of flour by a third to one-half.
I had to use Fresh Cod……Wow ! This is a keeper ! Thanks
coating keeps the fish moist. Really good.
I haven’t much experience cooking fish, but this recipe, with a couple of modifications, was excellent. I used a gluten free flour, Bragg’s seasoning, and cooked it in coconut oil. Loved it!
Flavor was good but i didn’t like how the crust became soggy. I think it’s because of the egg. I usually cover with flour only. Also, i find that 1 cup of flour is too much. For one pound of fish sliced in fingers, i hardly used half of it.
I did not change a thing….My husband does not like fish but LOVED this recipe!!
I drastically over cooked mine (my fault NOT the fault of the recipe) however; the flavors were still very good. will make again….and watch my cooking times better 😀
Delicious! To make this healthier, I browned the halibut in oil to get the color and crust set, and then roasted in the oven at 350 for about 15 minutes, since I like my fish well done. We really enjoyed this dish.
The whole family LOVED this recipe. The best halibut since our visit to Alaska a couple of years ago. There was a lot of extra flour mixture left over. Next time I will use half the flour and spices, as it didn’t take much to coat 1 lb of halibut. Cooking time was just right, don’t expect the fish to brown as much as the photo though.
This is delicious and so quick to prepare! I have never been a big fan of halibut but this recipe changed my mind. Funny I have never thought to combine Old Bay and hers de Provence before, they blend so nicely. And the cooking directions here were spot on, though I did cook my husband’s piece for about 5 minutes at 400 because he likes his fish more well done than I do. Recommend!
Really liked this recipe. At first I thought It was a joke because I don’t usually fry fish in olive oil nor use flour for batter, but it worked! Really outstanding. Using 1/2 the flour with the same amount of spice, but no salt. Great!
I am a pretty inexperienced cook & have always been a bit intimidated with trying to “bread” things. This was simple, quick, and the fish was so tasty! It’s a basic start, easy to embelish.
Quick to make, delicious to eat. Take care not to over cook the fish.