Crispy halibut bites coated in a light, crunchy panko breading and drizzled with a creamy, sweet, and spicy bang bang sauce. A flavorful seafood dish perfect for weeknight dinners or entertaining guests.
1poundhalibut fillets, cut into 1-inch wide by 1/2-inch thick strips
1/4cupfresh parsley, finely chopped
1 1/2cupspanko breadcrumbs
2largeeggs
1/4cupcoconut oil (or preferred cooking oil)
1/2cupmayonnaise
1/4cuphoney
2tablespoonssweet chili sauce
1tablespoonsriracha sauce (adjust to taste)
1tablespoonlemon juice
Instructions
Prepare the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, honey, sweet chili sauce, sriracha, and lemon juice until smooth. Adjust the sriracha to your desired spice level. Refrigerate until ready to use.
Set Up Breading Station: In one shallow dish, combine chopped parsley with panko breadcrumbs. In another bowl, beat the eggs.
Bread the Halibut: Dip each halibut strip into the beaten egg mixture, then coat evenly with the panko mixture, pressing gently to adhere. Place breaded pieces on a plate while you finish the rest.
Cook the Halibut: Heat coconut oil in a skillet over medium heat. Once hot, add the breaded halibut pieces in batches to avoid overcrowding. Cook for 4-5 minutes per side, flipping once, until golden brown and cooked through.
Drain Excess Oil: Transfer the cooked halibut to a paper towel-lined plate to drain excess oil.
Serve: Arrange the crispy halibut on a serving platter. Drizzle with prepared bang bang sauce or serve the sauce on the side for dipping. Garnish with additional parsley or a squeeze of fresh lemon juice if desired.