Halibut Medallions Recipe
Served Fried Cajun Style
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Ingredients
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Halibut & Marinade
Cajun Breading
Wet Dredge & Frying
Optional Cajun Tartar Sauce
Method
Halibut & Marinade
- 1
Prepare fish
Pat the halibut fillet dry with paper towels. Trim any thin edges and cut into 1-inch-thick medallions (about 8–10 pieces depending on fillet).
- 2
Marinate
In a shallow dish, whisk together 3 tablespoons buttermilk, 1 teaspoon hot sauce, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Add the halibut medallions, turning to coat. Cover and refrigerate 20–30 minutes (or up to 1 hour). This adds light tang and helps the breading adhere.
Cajun Breading
- 3
Mix dry breading
In a wide, shallow bowl or rimmed plate combine 1 cup all-purpose flour and 1/4 cup cornstarch. Whisk in 1 tablespoon paprika, 1 teaspoon cayenne pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon smoked paprika (if using), 1 teaspoon salt and 1/2 teaspoon black pepper until evenly distributed.
- 4
Set up dredging station
Crack 1 large egg into a second shallow bowl, whisk with 3 tablespoons milk to make the wet dredge. Place the dry breading bowl nearby and a clean plate for the breaded medallions.
Wet Dredge & Frying
- 5
Dredge fish
Remove marinated halibut from fridge. One piece at a time: shake off excess marinade, dip briefly into the egg-milk mixture, then press into the Cajun flour mixture, coating both sides and the edges. Lightly press the breading on so it adheres. Place breaded medallions on the clean plate; let rest 5 minutes to set.
- 6
Heat oil
In a large skillet (10–12 inch) set over medium-high heat, pour in about 3/4 cup vegetable oil to come roughly 1/8–1/4 inch up the sides (enough for shallow-frying). Heat until shimmering and a pinch of flour sizzles immediately (about 350°F if using a thermometer).
- 7
Fry medallions
Working in a single layer without crowding, add halibut medallions to the pan. Fry 2–3 minutes per side until golden-brown and an instant-read thermometer inserted into the center reads 135–140°F (fish will continue to carryover cook). Flip gently with a spatula to avoid breaking the medallions. Adjust heat as needed so coating browns but does not burn.
- 8
Finish
Transfer cooked medallions to a wire rack set over a baking sheet or to paper towels to drain briefly. If desired, add 1 tablespoon butter to the still-warm pan and swirl, then spoon the butter over the medallions for a glossy finish. Sprinkle with chopped parsley and a pinch more Cajun seasoning or salt to taste. Serve with lemon wedges.
Optional Cajun Tartar Sauce
- 9
Make sauce
In a small bowl combine 1/4 cup mayonnaise, 1 tablespoon finely chopped dill pickle, 1 teaspoon chopped capers (if using), 1/2 tablespoon lemon juice, 1/2 teaspoon Cajun seasoning, 1/4 teaspoon hot sauce and 1/8 teaspoon black pepper. Stir until smooth and refrigerate until ready to serve. Adjust hot sauce or seasoning to taste.
- 10
Serve
Serve halibut medallions hot with lemon wedges and the optional Cajun tartar sauce on the side.