Description
Seafood enthusiasts will dive into this sensational Bang Bang Halibut, where crispy golden fish meets creamy, spicy sauce. Zesty sriracha mayo and panko-crusted halibut create a mouthwatering coastal dinner for you to savor with pure culinary delight.
Ingredients
Scale
Main Protein:
- 1 pound halibut fillets (cut into 1-inch wide by ½-inch thick strips)
Coating Ingredients:
- 1 ½ cups panko breadcrumbs
- 2 large eggs
- ¼ cup fresh parsley (finely chopped)
Cooking Ingredients:
- ¼ cup coconut oil (or preferred cooking oil)
Bang Bang Sauce:
- ½ cup mayonnaise
- ¼ cup honey
- 2 tablespoons sweet chili sauce
- 1 tablespoon Sriracha sauce
Instructions
- Craft the zesty bang bang sauce by whisking mayonnaise, honey, sweet chili sauce, and Sriracha in a mixing bowl until fully incorporated and silky smooth. Chill the sauce in the refrigerator to allow flavors to meld.
- Create a crispy coating station with two separate vessels: one containing whisked eggs and another filled with finely chopped parsley mixed thoroughly with panko breadcrumbs.
- Carefully dunk each halibut strip into the egg mixture, ensuring complete coverage, then gently press into the herbed panko mixture, guaranteeing an even, crisp exterior.
- Warm coconut oil in a skillet over medium heat, creating a golden cooking surface that will deliver maximum crunch and flavor.
- Gently place breaded halibut pieces into the heated skillet, allowing each side to transform into a beautiful golden brown, cooking approximately 4-5 minutes per side until the fish is perfectly cooked through and reaches a delicate, flaky texture.
- Transfer the cooked halibut to a paper towel-lined plate to absorb any excess oil and maintain optimal crispiness.
- Plate the halibut on a serving platter, then elegantly drizzle the chilled bang bang sauce over the top or serve alongside in a small dipping bowl for individual preference.
Notes
- Customize the bang bang sauce by adjusting the Sriracha levels to match your spice tolerance, creating a personalized heat profile.
- Create a gluten-free version by substituting panko with almond flour or crushed gluten-free crackers for a crispy coating that accommodates dietary restrictions.
- Pat halibut fish completely dry before breading to ensure maximum crispiness and prevent soggy breading, which helps achieve that perfect golden-brown exterior.
- Store leftover bang bang sauce in an airtight container in the refrigerator for up to a week, making it a versatile condiment for other seafood or chicken dishes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 524
- Sugar: 12 g
- Sodium: 670 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 186 mg