Halibut in kadaifi

June 25, 2011  • 

 

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.


INGREDIENTS:

 

  • 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.

 

METHOD:

  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.


Comments

31 Comments  •  Comments Feed

  1. T.W. Barritt says:

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

  2. Devaki says:

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

    chow! Devaki @ weavethousandlfavors

  3. Maria @ Scandifoodie says:

    Such an interesting recipe! You never fail to teach me something new 🙂

  4. Katherine Martinelli says:

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

  5. Roger says:

    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. Karen says:

    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. Turkey's For Life says:

    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.
    Julia

  8. Chiara says:

    great idea Joumana, thanks for sharing…..

  9. sneige says:

    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…

  10. Jojo says:

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

  11. Tammy says:

    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.

  12. Belinda @zomppa says:

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

  13. Priya says:

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

  14. Banana Wonder says:

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

  15. Susan says:

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

  16. Suman Singh says:

    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 !!

  17. Nuts about food says:

    Love the idea of the savory version.

  18. Steve @ HPD says:

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

  19. Susan says:

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

  20. Krista says:

    What a splendid coating!! I love this idea. 🙂

  21. Nadji says:

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

  22. Faith says:

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

  23. Xiaolu @ 6 Bitterswe says:

    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.

  24. Nazneen says:

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

  25. Magic of Spice says:

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

  26. Oui, Chef says:

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

  27. Lori Lynn says:

    Very excited to give this a try.
    LL

  28. Peter says:

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

  29. domi says:

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

  30. betty says:

    looks delicious xx

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