Recipe By Plain ole Bob
Rating
Published Apr 4th
Oven Fried Buttermilk Halibut
Prep 15m Cook 45m Additional 4h Ready In 5h
Servings 4 servings Calories 745.1

This recipe makes a very moist halibut main dish. I have a recipe for another ‘Oven Fried Buttermilk’ using chicken, and, as I like to experiment, I decided to try it with halibut. The only changes I made were the main ingredient and the oven temperature.

Recipe Ingredients

  • 2 cups buttermilk
  • 1 ½ teaspoons salt
  • 4 (3/4 inch thick) halibut fillets
  • 1 (8 ounce) package seasoned rye crackers
  • 2 tablespoons Greek seasoning
  • 3 eggs, beaten
  • 2 tablespoons water
  • ½ cup butter, melted

Cooking Directions

  1. 1 Set a large resealable plastic bag in a bowl. Pour in the buttermilk and salt. Add the halibut fillets and close the bag. Refrigerate for at least 4 hours and up to 1 day.
  2. 2 Preheat the oven to 250 degrees F (120 degrees C).
  3. 3 Place half of the crackers and half of the Greek seasoning into a blender. Cover and pulse until they become fine crumbs. Pour into a shallow bowl, and repeat with remaining crackers and Greek seasoning. Whisk eggs with water in a separate bowl.
  4. 4 Remove halibut from the bag and discard the marinade. Dip fish into the egg and then in the crumbs until evenly coated. Place coated fillets into a lightly greased 9x13 inch baking dish. Do not let them touch, as they will weld themselves together. Drizzle the butter on top of the fish.
  5. 5 Bake uncovered in the preheated oven until fish is opaque and flakes easily with a fork, about 45 minutes.

Nutrition Facts

  • Calories 745.1
  • Carbohydrate 53.9 g
  • Cholesterol 270.7 mg
  • Fat 33.4 g
  • Fiber 9.6 g
  • Protein 56.2 g
  • Saturated Fat 17.2 g
  • Sodium 2185.8 mg
  • Sugar 9.4 g

Reviews

  1. It turned out very good, but with some modifications. First, like other comments mention, 250 degrees makes no sense. I baked it at 375. Second, instead of butter I just sprayed, after breading, with some olive oil I keep in a pump. Finally, I squeezed some fresh lemon on it. It cooked nicely and the - Read more ...
  2. I certainly did a double take when I read this recipe set oven at 250 degrees?? really?? I liked the coating and the fish turned out great nothing like fresh halibut fillets I baked the fish for 20 minutes at 400 degrees turned out perfect.
  3. Needs some gravy was the hubby's observation. But I think it tasted well.
  4. Everyone in the family including my five year old grandson ate and ate until there was no more. They all agreed that although it was saltier than we would have liked it was the best fish recipe ever. I used Triscuit rye crackers and followed the recipe exactly. Next time though I'll try using a - Read more ...
  5. I too like to experiment and my husband has the one taste bud he is guarding so I changed the seasoning to Tony's Creole seasoning the crackers to saltines and used chicken thighs as the meat. It was easy and my husband loved it. Finally! He gave a thumbs up on my chicken. Thank you!
  6. The recipe proportions are a little off for me. I think that there is too much buttermilk, egg and butter for the recipe. However, I made it for two. We had about 4 ounces of halibut each. I used about 2/3 cup of buttermilk and only one egg. I used about a teaspoon of melted - Read more ...
  7. I have made this numerous times and it always comes out very moist and tastey. Everyone who has had it loves it.