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Cornmeal Crusted Halibut

Enjoy the perfect blend of crispiness and tender fish with this Cornmeal Crusted Halibut recipe. This dish uses seasoned cornmeal to create a flavorful crust that complements the mild, flaky halibut. The simple preparation and quick cooking time make it an excellent choice for a weeknight dinner or a special occasion meal. By frying the fish to a golden brown perfection, you’ll achieve a restaurant-quality dish right at home.

Cornmeal Crusted Halibut

You’re whole family is going to love this Cornmeal Crusted Halibut! Delicious and satisfying, this dish brings a delicious crunch to the tender, fresh halibut fillets. We used a pack of Louisiana Seasoned Fish Fry for a crispy, flavorful, no-fuss crust.

Halibut is such a special treat to serve to your friends and family, and this crispy, flavorful version is one of our favorites. Good thing it is also one of the easiest, too.

What is halibut, and can you use another type of fish?

Halibut is a large, flat fish belonging to the family Pleuronectidae, renowned for its mild, slightly sweet flavor and firm, dense flesh.

This fish is highly valued in both home cooking and restaurants due to its versatility and easy prep.

There are two main species: the Atlantic halibut (Hippoglossus hippoglossus) and the Pacific halibut (Hippoglossus stenolepis), with the latter being more commonly found in markets and widely fished off the coasts of Alaska, British Columbia, and Russia.

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Halibut can grow quite large, with some bigger than 500 pounds, though the fish that we catch off of the Washington coast are typically between 30-60 pounds. Its clean, mild taste with a slightly sweet undertone and firm, flaky texture make it suitable for various cooking methods, including grilling, frying, baking, and poaching.

Nutritionally, halibut is a good source of protein, omega-3 fatty acids, and various vitamins and minerals, such as vitamin D, vitamin B6, and selenium.

What other types of fish can be used for this recipe?

If you don’t have access to fresh halibut, you can use any whitefish for this recipe. Popular choices for us include lingcod or rockfish. If you aren’t in the Pacific Northwest, you can use any of the following:

  • Cod: With its mild flavor and flaky texture, cod is an excellent substitute for halibut. It is widely available and can be used in most recipes that call for halibut.
  • Flounder: Flounder is another mild-flavored fish with a delicate texture. It works well as a substitute in dishes where halibut’s tenderness is desired.
  • Haddock: Haddock has a slightly stronger flavor than halibut but still offers a similar firm texture. It’s a good option for frying, baking, or grilling.
  • Turbot: Turbot has a firm, white flesh and a mild, delicate flavor, making it a suitable replacement for halibut in many recipes.
  • Grouper: Grouper has a mild, slightly sweet flavor and a firm texture, making it a great alternative for halibut, especially in grilled or baked dishes.
  • Mahi-Mahi: Mahi-mahi has a sweet, mild flavor and a firm texture, which makes it a versatile substitute for halibut in various cooking methods.

Why you’ll love this dish…

  • Crispy Texture: The seasoned cornmeal creates a perfect, crispy crust.
  • Quick and Easy: Simple steps and quick frying time make it great for any skill level.
  • Flavorful: The seasoned cornmeal adds a burst of flavor to the mild halibut.
  • Versatile: Can be served with a variety of sides and sauces.
  • Impressive Presentation: Golden brown fish pieces look and taste like a restaurant dish.

Get all of my Fish Recipes here!

Cornmeal Crusted Halibut

Cornmeal Crusted Halibut shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

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Cornmeal Crusted Halibut

How to make Cornmeal Crusted Halibut

Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.

  1. Prepare the Oil: Pour cooking oil into a pot and preheat to 350°F.
  2. Prep the Fish: Pat dry the halibut and cut into 4-ounce pieces.
  3. Coat the Fish: Dredge fish in seasoned cornmeal until evenly coated.
  4. Fry the Fish: Cook fish in oil for 5-6 minutes until golden brown.
  5. Rest and Serve: Remove fish from oil, drain excess oil, and sprinkle with salt. Serve with lemon and tartar sauce.

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Cornmeal Crusted Halibut

Cornmeal Crusted Halibut FAQ

How do I store leftover Cornmeal Crusted Halibut?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to maintain crispiness.

Can I prepare this dish in advance?

You can prepare the fish by coating it in cornmeal up to a day in advance. Store coated fish in the refrigerator until ready to fry.

Is there a substitution for the Louisiana Seasoned Fish Fry?

If you can’t find the Louisiana Seasoned Fish Fry Mix, you can make up a little batch of your own by mixing together the following ingredients:

  • 1 cup cornmeal
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano

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Cornmeal Crusted Halibut
Cornmeal Crusted Halibut

Cornmeal Crusted Halibut

This easy pan-fried cornmeal-crusted halibut recipe is perfect for your fresh halibut in the fridge. Easy to make, and uses a popular pre-made cornmeal mix!
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Course: Main Dish
Cuisine: American
Keyword: fish, halibut
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Author: Nicole Johnson



  • Pour 4 cups of cooking oil into a medium-sized pot.
  • Preheat the oil on the stovetop to 350°F (medium heat).
  • Pat the halibut filets dry with a paper towel and cut into 4-ounce pieces.
  • Dredge the fish pieces in the seasoned cornmeal until all sides are coated. Alternatively, place the seasoned cornmeal and fish pieces into a large ziplock bag and shake until evenly coated.
  • Lightly shake off any excess cornmeal from the fish pieces.
  • Using tongs, gently lower the fish into the heated oil and cook for 5-6 minutes, until golden brown.
  • Remove the fish from the oil with tongs and place on paper towels to soak up excess oil.
  • Check one piece to ensure it is cooked through; adjust cook time if necessary.
  • Periodically check the oil temperature to maintain between 325°F and 350°F during cooking.
  • Sprinkle the cooked fish with salt while resting.
  • Serve with lemon and tartar sauce.


Calories: 404kcalCarbohydrates: 19gProtein: 31gFat: 22gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 74mgSodium: 491mgPotassium: 743mgFiber: 2gSugar: 0.4gVitamin A: 101IUCalcium: 12mgIron: 1mg
Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.

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