Pan-Seared Crispy Halibut with Homemade Tartar Sauce

Name: Pan-Seared Crispy Halibut with Homemade Tartar Sauce
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1 teaspoon paprika; 1/2 teaspoon celery salt; 1/2 teaspoon dry mustard; 1/2 teaspoon cracked black pepper; 1 cup mayonnaise; 1/4 cup fresh flat-leaf parsley, minced; 1/4 cup minced dill pickles; 2 tablespoons capers, drained and minced; 1 1/2 teaspoons Dijon mustard; 1 small shallot, minced; Juice from 1 lemon, plus zest from 1/2 lemon; Four 6-ounce halibut fillets; 1/2 cup all-purpose flour; 2 large eggs; 1 cup panko breadcrumbs; 3 tablespoons vegetable oil; 1 lemon, cut into wedges

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Level: Easy

Total: 35 min
Active: 25 min

Yield: 4 servings

Level: Easy

Total: 35 min
Active: 25 min

Yield: 4 servings

Ingredients

Kelsey's Custom Seafood and Fish Blend:

1 teaspoon paprika

1/2 teaspoon celery salt

1/2 teaspoon dry mustard

1/2 teaspoon cracked black pepper

Tartar Sauce:

1 cup mayonnaise

1/4 cup fresh flat-leaf parsley, minced

1/4 cup minced dill pickles

2 tablespoons capers, drained and minced

1 1/2 teaspoons Dijon mustard

1 small shallot, minced

Juice from 1 lemon, plus zest from 1/2 lemon

Fish:

Four 6-ounce halibut fillets

1/2 cup all-purpose flour

2 large eggs

1 cup panko breadcrumbs

3 tablespoons vegetable oil

1 lemon, cut into wedges

Directions

For Kelsey's custom seafood and fish blend: Combine the paprika, celery salt, mustard and pepper in a bowl and mix to combine. Makes: 2 1/2 teaspoons
For the tartar sauce: Combine the mayonnaise, parsley, pickles, capers, Dijon, shallot, lemon juice and zest and 1 teaspoon Kelsey's custom seafood and fish blend in a bowl and mix to combine.
For the fish: Preheat the oven to 325 degrees F.
Thoroughly dry the fish fillets on both sides and season generously with 3/4 teaspoon Kelsey's custom seafood and fish blend. Place the flour, eggs and panko in 3 separate shallow dishes. Season each of those with 1/2 teaspoon of the seafood seasoning blend as well. Working with one fillet at a time, gently dredge the presentation side of the fish in the flour, followed by the egg and panko.
In a large cast-iron skillet, heat the oil over low heat. Carefully add the fish, panko-side down, and cook until the breading is golden brown, about 3 minutes. Using a fish spatula, flip the fish. Carefully transfer the skillet to the oven to finish cooking the fish, about 4 minutes. Serve with the lemon wedges and tartar sauce.