Deep Fried Alaska Halibut Cheeks
Prep Time: 30 minutes
Cook Time: 2-4 minutes frying time per batch
2-3 Pounds halibut cheeks, cut into chunks
3-4 Eggs, plus 3 tablespoons water, beaten
1 Cup Flour, seasoned with salt and pepper
2 Cups Panko breadcrumbs
Canola oil for frying
Heat oil to 325 degrees in a heavy duty outdoor propane cooker if you have one. Deep frying can be messy…and as delicious as halibut is, it still smells like fish 🙂 This method also lends itself to making really large batches if you have a crowd. If not, an electric fryer will work just fine.
Rinse and dry halibut cheeks. Use standard breading method:
- Dredge fish with flour
- Coat in egg wash
- Dip in breadcrumbs
Batter all your fish before frying.
Gently lower one piece at a time into the oil. Let the fish cook a scone or two before dropping it all the way in if using the propane cooker – this helps prevent it from sticking to the bottom. Cook 3-4 minutes, removing when nice and golden and set on paper-towel lined plate. An electric fryer can take a little longer. Delicious served with tartar sauce and a wedge of lemon. A side of crispy fries would be pretty nice as well.
Halibut cheeks are a bit of a delicacy. Sweet and tender with a texture similar to lobster. They can be prepared in a variety of ways, but simple is best as their flavor doesn’t need much in the way of enhancement.
This is a great way to feed a crowd after a successful day of halibut fishing!