Pan-Seared Crispy Halibut with Homemade Tartar Sauce

  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 4 servings
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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 


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 


  1. 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
  2. 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.
  3. For the fish: Preheat the oven to 325 degrees F.
  4. 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.
  5. 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.