I'm almost embarrassed to post this recipe because it was so simple to make. I had purchased some halibut fillets wanting to cook them in a completely different manner, but my mother convinced me to pan fry them. That's her favorite way to eat fish, so I could not say "no" to her. I didn't know how breaded pan-fried halibut would taste, and I was a bit nervous about the outcome. I shouldn't have worried. The fish came out delicious.
The most important thing was to make sure the fillets were completely dry before being prepared for cooking. So I washed them well and then patted them dry with paper towels. Next, I seasoned them with salt and pepper. I got the frying pan ready: a nice heavy one, large enough to accommodate the fillets and have room to spare. They should not be overcrowded while being cooked. I poured some canola oil in the pan, enough so that it would reach about 1/4 up the sides of the halibut fillets. I prepared three bowls. In one I poured some flour. In the other I beat an egg along with the juice of half a lemon. Then I chopped a large basil leaf and added it to the egg mixture. In the third bowl I poured some panko bread crumbs. Panko is good to use here, because it doesn't absorb too much oil and because it stays crunchy after cooking. I waited for the oil to heat up and then I dipped each fillet first in the flour, then in the egg mixture and then in the bread crumbs. As soon as each fillet was well coated on both sides, I placed it in the frying pan. I cooked each side until it was browned, then I placed the halibut on a serving platter.
The last step was to sprinkle just a little lemon juice on each fillet. Yup, never forget the lemon juice. It's a Greek thing. Greeks are obsessed with lemons and lemon juice. Good in savory foods or desserts, makes one's hands really soft, deodorizes the kitchen, and I think sprinkling a little lemon juice on laundry will make it come out of the washing machine a lot cleaner... well, I haven't really tried lemon juice on laundry, but who knows, there might be something to it.
To keep things tidy while frying, I used one hand to do the dipping in the flour, egg and bread crumbs. I kept my other hand clean so I could use it to touch surfaces and utensils without leaving spots of batter all over them. That's a really neat trick! Anyway, the halibut came out moist, not greasy at all, and it made a great dinner. We had a panzanella salad with it, with tomatoes and cucumbers fresh from the garden. Simple, summery and delicious!