Here's what you will need:
- 2lbs Halibut Fillets (If you can't find Halibut, thick sliced Flounder substitutes well)
- 2 Eggs (Beaten)
- 2 Tsp Water
- 1.5 Cups Fine Breadcrumbs (I love to use Panko)
- 2 Tsp Salt
- 1/2 Tsp White Ground Pepper
- 4 Tbs Butter
- 4 Lemon Wedges (for Garnish)
For the Parsley Sauce
- 4 Tbs Butter
- 4 Tbs All Purpose Flour
- 1.5 C Milk
- 4 Tbs Finely chopped parsley
Ok folks here we go! First, make sure there is no skin on your Halibut fillets if you see any remove it. Then, put your eggs (beaten) into a shallow bowl and your breadcrumbs in another. Dip the fish into the egg and allow it to drip for a few seconds then dredge it through the breadcrumbs and coat evenly. Sprinkle each fillet with salt and ground white pepper. Once all the pieces are coated and seasoned set them aside for 10 minutes or so.
Meanwhile in a separate pan, you can be creating the parsley sauce. Melt 4 Tbs of butter in a pan over medium heat, slowly whisk in the flour (1 Tbs at a time). Reduce the heat and cook roux for 3-5 minutes until its a nice pale beige. Slowly add the milk into the roux: cook whisking constantly for about 5 minutes. Continue doing this until the sauce comes to a boil and becomes smooth and thick. Season with salt, add the parsley, stir then cover and keep it warm.
To cook the fish: Melt the butter in a large pan over medium-high heat. Place the fillets in the pan and give them about 4 minutes per side, trying only to turn them once. The coating should be golden brown and the fish should easily flake with a fork.
Serve the fillets with the cream parsley sauce spooned over, with your favorite freshly cooked vegetable side. We have made this dish quite a few times each time with a different side our favorites include this mozzerella salad and zucchini canoes - a recipe that's coming soon and you won't want to miss. Thank you so much for checking out this post - Mr. Arkansas