Halibut in kadaifi
June 25, 2011 • Category: Main Dish, Fish/Seafood
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.
- 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.
- Cut the fish in cubes and sprinkle with cumin and salt and pepper. Dip in the flour, then the egg then the kadaifi.
- 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.
31 Comments • Comments Feed
T.W. Barritt says:
That’s a nice texture and golden brown crust – kind of a whimsical seafood pop!
On June 25, 2011 at 6:27 pm
Oh this is an excellent idea Joumana – yoummy and the possibilities are endless! Creative juices, come out and play 🙂
chow! Devaki @ weavethousandlfavors
On June 25, 2011 at 9:01 pm
Maria @ Scandifoodie says:
Such an interesting recipe! You never fail to teach me something new 🙂
On June 25, 2011 at 11:18 pm
Katherine Martinelli says:
What a great idea! Love this recipe. Every single time I visit your blog I am inspired, it’s quite amazing.
On June 26, 2011 at 12:35 am
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???
On June 26, 2011 at 3:46 am
@Roger: This is the same dough used to make ossmalieh.
@Sneige: You can use any fish you like.
On June 26, 2011 at 8:03 am
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!
On June 26, 2011 at 3:53 am
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.
On June 26, 2011 at 4:19 am
great idea Joumana, thanks for sharing…..
On June 26, 2011 at 1:32 pm
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…
On June 26, 2011 at 1:44 pm
This sounds incredible and so easy! We will be having this at our house this week!
On June 26, 2011 at 4:40 pm
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.
On June 26, 2011 at 4:55 pm
Belinda @zomppa says:
What lovely treats – wouldn’t be able to put these down!
On June 26, 2011 at 8:54 pm
Thats an elegant and fabulous dish, i can have finish them rite now..
On June 27, 2011 at 1:11 am
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!
On June 27, 2011 at 1:13 am
Fish pop!! Looks delicious..! Joumana you are a genius!
On June 27, 2011 at 4:52 am
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 !!
On June 27, 2011 at 6:49 am
Nuts about food says:
Love the idea of the savory version.
On June 27, 2011 at 7:02 am
Steve @ HPD says:
Used to live in Alaska, so I’ve had my fair share of halibut … but never tried this before. Looks great!
On June 27, 2011 at 11:20 am
I love the crunchy look of this coating! Great idea.
On June 27, 2011 at 1:03 pm
What a splendid coating!! I love this idea. 🙂
On June 27, 2011 at 1:53 pm
Je connaissais les crevettes panées de la sorte mais des cubes de poissons non.
A très bientôt.
On June 27, 2011 at 2:02 pm
What a brilliant idea using kataifi as a coating for fish! Love how nice and crispy it looks.
On June 27, 2011 at 5:02 pm
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.
On June 28, 2011 at 10:27 am
Love it! I am thinking chicken nuggets..yum.
On June 28, 2011 at 2:15 pm
Magic of Spice says:
I’ve never seen kadaifi dough but I would love to be able to find it…these look so delicious!
On June 28, 2011 at 4:19 pm
Oui, Chef says:
Dang….you keep teasing me with this kadaifi. I’ve really gotta go find some now! – S
On June 28, 2011 at 6:37 pm
Lori Lynn says:
Very excited to give this a try.
On June 29, 2011 at 4:31 am
I’ve had kataifi with shrimp and it was a delight to eat. Halibut or any other fish would work wonderfully too!
On July 4, 2011 at 7:49 am
Excellentes ces petites boulettes croustillantes, j’adore et pour sûr que cela doit être très goûteux…
On July 5, 2011 at 11:26 am
looks delicious xx
On July 6, 2011 at 6:44 pm