Elder and Sister Coy's Yummiest Ever Halibut Recipes

Asiago Halibut

1/4 cup Asiago Cheese, grated                         egg

1/4 cup Parmesan Cheese, grated                     flour

1 cup Japanese Bread Crumbs, Panko

pinch of salt

Mix cheeses, bread crumbs, and salt together and put in dish (the amounts represent the ratios. . . it usually takes 2-4 times these amounts).  Dredge sliced halibut in flour or shake it in a bag then dip in egg bath and into the mixture-patting on both sides.  Fry in clarified butter for approximately 2 min. on each side in a very hot pan.

Elder & Sister Coy like to serve it with mashed potatoes and gravy (use the leftover flour and butter solids/remainder of clarified butter and make it in the pan used for frying).

Sweet and Sour Halibut

1 1/2 lbs. fish fillets cut into roughly 1 inch pieces

Batter

3/4 cup cold water

2/3 cup all-purpose flour

1 1/4 tsp salt

1/2 tsp baking powder

Pat fish dry with paper towels.  Heat oil (1-1/1/2 " deep) to 360 degrees.  Prepare batter by mixing all the ingredients.  Dip fish in batter with tongs.   Allow excess batter to drip back into bowl.  Fry 7-8 pieces at a time until golden brown, about 1 minute on each side.  Drain on paper towels.  Arrange on platter; pour sauce over fish.

Sauce:

Cut up carrots-cover with water in a separate pan

1/2 cup packed brown sugar

1/3 cup vinegar

2 tablespoons cornstarch

2 tablespoons soy sauce

1 can pineapple chunks

1 green pepper, cut into 1 inch pieces

Heat carrots and water to boiling.  Cover and cook until crisp-tender, 8-10 minutes.  Mix brown sugar, vinegar, cornstarch, and soy sauce in a 2pquart saucepan.  Stir in carrots (with liquid), pineapple chunks with syrup, and green pepper.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.