Scale

2 6 ounce halibut fillets, about 1-inch thick

2 tablespoons cornstarch

1 egg + 1 tablespoon water

1/2 cup Parmesan cheese, finely shredded

2 tablespoons extra virgin olive oil

1 tablespoon butter

Salt and pepper, to taste

Chives, for garnish

Lemon, for garnish

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Dry halibut fillets well with a paper towel. Season with kosher salt and black pepper on each side. Then dredge fillets in cornstarch and set aside.
Beat egg with a tablespoon of water in a shallow dish. In a second dish, add the finely shredded parmesan cheese.
Heat a medium nonstick skillet over medium-high heat. Add the butter and olive oil.
Dip seasoned fish fillets in the egg, followed by the parmesan. Gently lay fish in hot skillet and cook for about 3-4 minutes on the first side, until a golden-brown crust forms. Carefully flip the fillet and cook for another 3 minutes, until the fish is cooked through. Turn fish on its side for about 30 seconds to brown along the sides of the fish. Once cooked through and golden brown, remove to a cooling rack and rest for 3-4 minutes.
Garnish with diced chives and lemon wedges and serve with tartar sauce.

You can substitute halibut with cod, grouper, haddock or mahi mahi.

Use grana padano or asiago cheese in place of parmesan. Don't forget the Tartar Sauce!