Ah crispy fried fish. What else needs to be said?
Feel free to substitute your favorite GFCF flour!
Halibut packs loads of protein of course, great omega-3 fatty acids, and plenty of B vitamins and minerals ranging from selenium to phosphorus. It has also been shown to reduce breast cancer, heart disease, dementia, and metabolic syndrome.
A word of warning though, halibut should be wild-caught and uncontaminated, as it isn’t ecologically friendly to farm and is at risk of carrying mercury. So if you do want to fry up some halibut, do make sure your source is safe and carries a trustworthy reputation.
So if you’re ever in Alaska, ask the fishermen around at ports or go on a reputable deep sea fishing trip yourself to net some delicious halibut!
- 1 Tbsp dried basil
- 1 Tbsp dried thyme
- 1 Tbsp dried oregano
- 1 tsp dried rosemary
- 2 tsp ground white or black pepper
- 1 tsp salt
- 1/3 cup GFCF flour
- 2 lb. halibut or other white fish fillet
- Neutral oil like avocado
- Preheat oven to 450F, place rack in the top third
- Cut fish fillet into strips or squares
- Add herbs and pepper to a food processor, grind finely
- Transfer herb mixture to a bowl
- To the same bowl, add salt & flour then mix
- Lightly brush/spray both sides of each fish strip with oil
- Dredge each strip in the herb mixture, coating well and shaking off any excess
- Lightly oil a sheet pan and arrange the fish so no pieces touch
- Roast in the oven for 8-10 minutes, the strips should have some resistance when pressed.
- Serve hot! With your favorite sauces
- For a thicker coating and if you can eat eggs, dredge in an egg wash instead of brushing with oil
- Can also be pan-fried in a small amount of oil
- GFCF – gluten free casein free
- SF – soy free
- DF – dairy free
- Egg Optional