Pan-Fried Halibut with Sourdough Breadcrumbs
A simple and healthier way to enjoy an Alaskan favorite any night of the week!
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Ingredients
- 1 lb Whitefish (halibut, rockfish, or ling cod)
- 1 cup Sourdough breadcrumbs
- 2 Eggs
- 1/2 cup Whole milk
- 1/4 cup Olive oil
Instructions
- Add breadcrumbs to a shallow bowl.
- In another shallow bowl, whisk together eggs and milk until combined.
- Cut fish fillet into thin strips.
- Dredge a strip of fish in the egg mixture to coat.
- Transfer to breadcrumbs and cover completely.
- Repeat with remaining strips of fish and place them on a small sheet pan or plate.
- Refrigerate until ready to cook (to help set the breadcrumbs).
- Heat olive oil (or oil of your choice) in a skillet over medium-high heat.
- Place fish in oil and cook on one side until lightly browned.
- Gently flip the fish over and continue to cook until the other side is lightly browned and the internal temperature reaches 140 degrees F.
- Transfer to a serving dish and serve immediately.
- Store in an airtight container in the fridge for up to four days. Reheat in the oven at 350 degrees F for 10-15 minutes.
Servings: 4