Pacific halibut is Alaska's anchor white fish, sweet and firm with the largest fillet of any flatfish, served pan-seared, beer-battered or alderwood-fired across Anchorage seafood houses.

Pacific halibut has been a staple of Alaska Native diets for thousands of years; Homer 225 miles south of Anchorage claims the title of Halibut Capital of the World. The commercial fleet runs May through September. Glacier BrewHouse, opened 1996, has built its alderwood-fired halibut into Anchorage's most recognised plate.

Where to eat Pacific halibut in Anchorage

4 editor picks for Pacific halibut in Anchorage, ranked by editorial score. All Anchorage signature dishes · Pacific halibut across every city.

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Make it at home

Serves 430 minEasy

Ingredients

  • 4 halibut fillets, 170g each, skinless
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 large eggs, beaten
  • 1.5 cups panko breadcrumbs
  • 3 tbsp neutral oil for frying
  • 1 lemon
  • 2 tbsp tartar sauce

Method

  1. Pat the halibut fillets dry and season with salt and pepper.
  2. Set up three shallow bowls: seasoned flour, beaten eggs and panko breadcrumbs.
  3. Dredge each fillet in flour, then egg, then panko, pressing the crumbs to adhere.
  4. Heat the oil in a large skillet over medium heat until shimmering.
  5. Cook the fillets for 3-4 minutes per side until golden brown and the fish flakes when pressed.
  6. Drain on a wire rack briefly, then serve with lemon wedges and tartar sauce.

Editor tip. Halibut overcooks fast. Pull at 50C internal; the residual heat will carry it to 55C, the sweet spot.

Common allergens: Fish.