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Granny’s Halibut Fish Fingers

March 28, 2017

Granny’s Halibut Fish Fingers

1 1/4 cups panko, Japanese breadcrumbs
3/4 tsp salt
1/2 tsp pepper
1 large egg
1 1/2 pounds halibut fillets, skin removed and cut into 3 x ¾ inch strips
2 to 3 Tbsp olive oil
Lemon slices to serve, optional

Spread the breadcrumbs on a large flat plate; season with salt and pepper; mix well.

Crack egg into wide shallow bowl; whisk with fork.

Coat fish by dipping each piece in egg, allow excess egg to drip off; then roll fish in breadcrumbs, being sure to coat all sides.

Place coated fish on baking tray; repeat with remaining fish pieces.

Preheat oven to 350 degrees F. Heat 2 Tbsps olive oil in a large skillet over medium heat. When hot, add some of the fish fingers to the pan (don’t crowd them; work in batches). Cook on one side until golden brown; turn fish; keep browning and turning until all sides are nicely browned, about 4 minutes.

Place the cooked fish on a baking sheet and put in the oven to keep warm. Repeat with remaining fish.

Serve the hot fish fingers with a lemon slice if desired, on the side.

Variation: use Italian or plain breadcrumbs

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks


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