The cheeks are of a different texture than the rest of the halibut. Some people liken them to scallops, probably because they are similar in shape. Halibut cheeks are a little more dense than the rest of the fish, yet every bit as flavorful. I choose to bread them in corn meal and fry them in oil while we were staying at the cabin on the Kenai Peninsula.
- 1 dozen halibut cheeks
- 2 cups corn meal, seasoned (see recipe)
- oil for frying
I like to season the corn meal with celery salt, parsley flakes, ground pepper and seasoned salt. However, unseasoned corn meal can be used successfully as well. I put this mixture into a large zip lock bag for storage and reuse.
Simply take the halibut cheeks, drop them into the bag of corn meal mix, and shake until they are well coated with corn meal. You can also do this with halibut steaks or fillets. Heat the oil over high heat in a skillet and carefully place the cheeks into the hot oil to prevent splashing. Fry on each side until the breading becomes slightly crisp, about 2 to 3 minutes per side. Serve immediately with lemon wedges and garnish with parsley. For a variation, you can also serve these "nuggets" with malt vinegar.
Enjoy!
- Yields: 6 servings
- Preparation Time: 15 minutes