Halibut Sticks

By 10 November 2021No Comments



Halibut Sticks:
  • 1 lb Mitch’s Catch halibut fillets, cut into 6 symmetrical batons (stick shapes)
  • Kosher salt
  • 1 quart canola oil
  • 2 cups all-purpose flour
  • 4 eggs
  • 5 cups panko breadcrumbs, crushed into finer crumbs
  • Sea salt
  • 1 lemon, zested
  • Optional garnish: parsley
Pea Pureé:
  • 1 (32-ounce) package frozen peas, thawed in microwave about 5 minutes (or fresh cooked peas)
  • 6 sprigs fresh mint, leaves and softer stems only
  • 1 1/2 cups plain Greek yogurt
  • 2 cloves garlic, peeled and roughly chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon rice wine vinegar
Tartar Sauce (Optional):
  • 5 eggs, hard-boiled and chopped
  • 1 cup finely chopped dill pickle
  • 1/3 cup finely chopped red onion
  • 2 tbsp chopped capers
  • 1/2 cup chopped parsley
  • 1/2 cup chopped dill
  • 1 tbsp Dijon mustard
  • 1 tbsp grated garlic
  • 1 tsp freshly cracked black pepper
  • 1/4 cup mayonnaise, preferably Kewpie
  • Kosher salt
Halibut sticks recipe is from Matty Matheson Home Style Cookery and pea pureé recipe is from Gordon Ramsay.


Halibut Sticks:
  1. Season your Mitch’s Catch halibut with salt on all sides and place on a wire rack. Let the halibut sit on the rack for 30 minutes to come to room temperature.
  2. Heat the canola oil in a large Dutch oven over medium-high heat to 350 F.
  3. Put the flour in a shallow bowl and season with 1 teaspoon salt. Beat the eggs in a second shallow bowl and put the panko in a third shallow bowl. One piece at a time, drench the halibut in the flour, then dip into the egg wash to completely cover the halibut. Scoop the halibut out, pausing for a second to allow excess egg wash to drip off. Place the halibut into the bowl with the panko and give it a quick toss to coat the fish.
  4. When the oil comes up to temperature, add the halibut and deep-fry until golden-brown, about 5 minutes. To test for doneness, use a cake tester to check that the halibut is hot in the middle. Take out the fish sticks using a metal spider and place on a wire rack or paper towel– lined plate; sprinkle with sea salt and the lemon zest.
  5. Stack the halibut sticks in log cabin formation on a piece of butcher paper and add a dollop of pea pureé or tartar sauce.
  6. Optional: garnish with parsley.
Pea Pureé:
  1. Throw all the ingredients into a food processor and mix until smooth. Done!
Tartar Sauce:
  1. In a medium bowl, combine the hard-boiled eggs, dill pickle, red onion, capers, parsley, dill, mustard, garlic and pepper.
  2. Add the mayo one spoonful at a time until the mixture is lightly bound together and has a chunky-creamy consistency.
  3. Season with salt.

Leave a Reply

Come visit us!

The Locker: 1505 West 1st Avenue, Locker #31 Saturdays (11am – 3pm).

Drop us a line at ahoy@mitchscatch.com