Halibut in kadaifi

Kadaifi dough, that crispy crunchy angel-hair dough, is traditionally used in Lebanon for pastries; however, these days it is common for chefs across the globe to use it as a crunchy and original wrap in savory foods; I have seen French chefs wrap cheese with it, fish sticks or shrimps.

Grap a handful from a kadaifi bag, crush it a bit, and use it as you would any other breading.


  • 1 pound of halibut (or other white firm-fleshed fish)
  • 2 cups of kadaifi dough
  • salt, pepper, 1 teaspoon of cumin, to taste
  • 1 large egg
  • 1 cup of flour
  • 1 lemon, quartered
  • Cocktail sauce: 1/2 tablespoon of harissa, 1 cup of labneh or mayo, 1 teaspoon of lemon juice. Mix all ingredients and taste and adjust seasoning. Harissa can be substituted for any chili sauce.



  1. Grab 2 cups of kadaifi dough; if the dough is too long, chop it into smaller pieces with a knife or in the food processor. Place one cup of flour in a small bowl; whisk one large egg in another small bowl.
  2. Cut the fish in cubes and sprinkle with cumin and salt and pepper. Dip in the flour, then the egg then the kadaifi.
  3. Heat 3 cups of oil to 375F and drop the cubes in the oil, frying them 4 minutes total. Drain on paper towels and serve with a cocktail sauce and some quartered lemons.

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  1. Posted June 25, 2011 at 6:27 pm | Permalink

    That’s a nice texture and golden brown crust – kind of a whimsical seafood pop!

  2. Posted June 25, 2011 at 9:01 pm | Permalink

    Oh this is an excellent idea Joumana – yoummy and the possibilities are endless! Creative juices, come out and play :)

    chow! Devaki @ weavethousandlfavors

  3. Posted June 25, 2011 at 11:18 pm | Permalink

    Such an interesting recipe! You never fail to teach me something new :-)

  4. Posted June 26, 2011 at 12:35 am | Permalink

    What a great idea! Love this recipe. Every single time I visit your blog I am inspired, it’s quite amazing.

  5. Roger
    Posted June 26, 2011 at 3:46 am | Permalink

    You always surprise us with many wonderful things. I just wonder if this kadaifi is the شعيرية that we use to make ossmalieh or maybe it is the dough that we use to make kellage ramadan???

  6. Posted June 26, 2011 at 3:53 am | Permalink

    Joumana, I love how you put such a creative spin on kadaifi in this recipe. It’s always fun to find ingredients used in surprising new ways. The fish looks so mouthwatering with the crunchy crust!

  7. Posted June 26, 2011 at 4:19 am | Permalink

    I’ve only ever seen kadayıf used for baklava in Turkey. This is a great idea,to use them as a savoury coating. Will have to try that. Your halibut sticks look gorgeous and I also like the French chefs’ idea of coating cheese with it.

  8. Joumana
    Posted June 26, 2011 at 8:03 am | Permalink

    @Roger: This is the same dough used to make ossmalieh.

    @Sneige: You can use any fish you like.

  9. Posted June 26, 2011 at 1:32 pm | Permalink

    great idea Joumana, thanks for sharing…..

  10. Posted June 26, 2011 at 1:44 pm | Permalink

    Now that is truly amazing! I’m so gonna give this idea a try!
    I knew about making coating with corn flakes (although I haven’t tried) and I can imagine the texture with kadaifi!
    What else fish than halibut cabn I use? I am not sure I have seen it in shops around…

  11. Jojo
    Posted June 26, 2011 at 4:40 pm | Permalink

    This sounds incredible and so easy! We will be having this at our house this week!

  12. Posted June 26, 2011 at 4:55 pm | Permalink

    Wow, what an excellent, mouth-watering idea…in my mind the possibilities are multiplying–if only I could get my hands on some of that Kadaifi.

    Here’s how I know it might be time to call it a night: I blinked when I read the title because I thought it said Halibut and Khaddafi. Either I need sleep or I need to read the newspaper less.

  13. Posted June 26, 2011 at 8:54 pm | Permalink

    What lovely treats – wouldn’t be able to put these down!

  14. Posted June 27, 2011 at 1:11 am | Permalink

    Thats an elegant and fabulous dish, i can have finish them rite now..

  15. Posted June 27, 2011 at 1:13 am | Permalink

    I have never seen this done before with the kadaifi… it’s pure genius. What great textures must be formed. Thanks for sharing!

  16. Posted June 27, 2011 at 4:52 am | Permalink

    Fish pop!! Looks delicious..! Joumana you are a genius!

  17. Posted June 27, 2011 at 6:49 am | Permalink

    I always learn something new, everytime I visit your space..again this is an interesting recipe..looks great and delicious!!
    Also, you have some awards waiting in my space..kindly accept those…thanks !!

  18. Posted June 27, 2011 at 7:02 am | Permalink

    Love the idea of the savory version.

  19. Posted June 27, 2011 at 11:20 am | Permalink

    Used to live in Alaska, so I’ve had my fair share of halibut … but never tried this before. Looks great!

  20. Posted June 27, 2011 at 1:03 pm | Permalink

    I love the crunchy look of this coating! Great idea.

  21. Posted June 27, 2011 at 1:53 pm | Permalink

    What a splendid coating!! I love this idea. :-)

  22. Posted June 27, 2011 at 2:02 pm | Permalink

    Je connaissais les crevettes panées de la sorte mais des cubes de poissons non.
    A tester.
    A très bientôt.

  23. Posted June 27, 2011 at 5:02 pm | Permalink

    What a brilliant idea using kataifi as a coating for fish! Love how nice and crispy it looks.

  24. Posted June 28, 2011 at 10:27 am | Permalink

    Hmm I wonder if kadaifi will become common like Japanese panko is now in the US. I hope so b/c I’m not sure I can even buy it here right now.

  25. Posted June 28, 2011 at 2:15 pm | Permalink

    Love it! I am thinking chicken nuggets..yum.

  26. Posted June 28, 2011 at 4:19 pm | Permalink

    I’ve never seen kadaifi dough but I would love to be able to find it…these look so delicious!

  27. Posted June 28, 2011 at 6:37 pm | Permalink

    Dang….you keep teasing me with this kadaifi. I’ve really gotta go find some now! – S

  28. Posted June 29, 2011 at 4:31 am | Permalink

    Very excited to give this a try.

  29. Posted July 4, 2011 at 7:49 am | Permalink

    I’ve had kataifi with shrimp and it was a delight to eat. Halibut or any other fish would work wonderfully too!

  30. Posted July 5, 2011 at 11:26 am | Permalink

    Excellentes ces petites boulettes croustillantes, j’adore et pour sûr que cela doit être très goûteux…

  31. Posted July 6, 2011 at 6:44 pm | Permalink

    looks delicious xx

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