Description
Sweet, tender halibut cheeks breaded in seasoned panko with parmesan, garlic, and lemon zest, then shallow fried until golden and crispy. Serve as a Milanese with salad or as halibut parmesan over spaghetti.
Ingredients
Units
Scale
For Cutlets:
- 1 lb halibut cheeks (roughly 4-5 oz each)
- 1/2 cup all-purpose flour or Wondra flour
- 2 large eggs, beaten
- 1 cup seasoned panko breadcrumbs
- 1/3 cup finely grated parmesan
- 2 tablespoons fresh parsley, finely chopped
- 2 garlic cloves, grated
- 2 teaspoons lemon zest
- Kosher salt and ground black pepper
- Olive oil for frying
- Shaved parmesan and lemon wedges, to serve
For Halibut Cheek Milanese:
- 5 oz arugula or spring mix
- 1 cup cherry tomatoes halved
- 1/3 cup shaved parmesan
- 3-4 tablespoons olive oil
- 1 1/2 tablespoons lemon juice
- Kosher salt and black pepper
For Halibut Cheek Parmesan:
- 12 oz spaghetti, cooked
- 2 cups marinara or vodka sauce
- 1/3 cup shaved parmesan
- Fresh basil, for serving
Instructions
- Set up your dredging station with three shallow bowls: flour in the first, beaten eggs in the second, and panko mixed with grated parmesan, parsley, garlic, lemon zest, and a pinch of salt in the third.
- Pat halibut cheeks dry with paper towels and season with salt and pepper. Dredge in flour, shaking off excess. Dip in egg, then press firmly into the panko mixture on both sides. Set breaded cheeks on a plate while you heat the oil.
- Add enough olive oil to a large skillet to come about ¼ inch up the sides. Heat over medium-high until shimmering. Working in batches, fry cheeks 3-4 minutes per side until deep golden and cooked through. Transfer to a wire rack or paper towel-lined plate and season immediately with salt.
- Top with shaved parmesan and a squeeze of lemon. See serving variations in the post above.
Notes
- Dry your halibut cheeks thoroughly before seasoning. Excess moisture is the enemy of a good crust. If using frozen cheeks, thaw completely in the fridge overnight and pat very dry before breading.
- Don't crowd the pan when frying. Cook in batches to keep the oil temperature steady - crowding leads to steaming, not frying. Season with salt immediately after frying, while the crust is hot, so it sticks.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner, Main Dishes
- Method: Frying