Serves: 4
Total Calories: 797
Drip fillets in white wine and then cream. Season filets with salt and pepper, then dip in flour and crumbs; shake off any excess breading. Pour 1/4 inch canola oil in a pan and fry fillets until golden on both sides. Serve with lemon and tartar sauce.
Tartar Sauce:
Mix onion, vinegar, and sugar in a medium mixing bowl and let it sit for 5 minutes. Stir in rest of ingredients. Season to taste with salt, pepper, and a few drops of Tabasco. Store in refrigerator until fish is ready.
Fun Fact: Was Ohio the 17th state or the 48th state to be admitted to the Union? History tells us it was the 17th, but a little digging shows that on the eve of its 2003 bicentennial, Ohio discovered that Congress never officially voted on statehood in 1803, and didn’t formally do so until 1953. That makes it the 48th state, not the 17th! Well, Ohio decided to go ahead and celebrate its bicentennial in 2003, rather than wait another 150 plus years.
This Pan-Fried Halibut à la Sherry recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
