Battered Balsamic Fish

Battered Balsamic Fish

6
sylvaere 0

"This recipe is my husband's specialty, good for any fresh fish. I prefer halibut but whatever your pleasure. Goes great with homemade mashed potatoes."

Ingredients

30 m {{adjustedServings}} servings 486 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 486 kcal
  • 24%
  • Fat:
  • 13.3 g
  • 21%
  • Carbs:
  • 46.2g
  • 15%
  • Protein:
  • 42.1 g
  • 84%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 625 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  1. Heat 1/4 to 1/2 inch of oil in a large heavy skillet over medium heat. While that is warming, place the red onion onto a platter and sprinkle with balsamic vinegar.
  2. Combine the bread crumbs and flour. Press fish into the mixture to coat on both sides. Fry in the hot oil until cooked through, about 5 minutes on each side.
  3. Transfer to the dish of onions and allow to drain. Wait 5 minutes and then transfer to serving plates. Spoon some of the vinegar and onions over the top for show.

Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews

6
  1. 6 Ratings

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Good recipe. It can be made healthier with a lot less oil, use olive oil, and less flour. For this kind of frying, don't use your evoo, use a lighter one. Less smoke.

My husband and I LOVED this recipe. I followed very close to the original recipe, however I used less oil and I used seasoned bread crumbs. I also couldn't find halibut, so we used cod. DELICIO...

This is nothing more than fried fish with onions and balasamic vinigar sprinkled on top. Nothing too fancy, but this was surprisingly good! I seasoned the breading, but that's the only change ...