Fried Halibut No. 2

Rendering salt pork creates flavorful fat with a high smoke point ideal for pan-frying delicate fish. The pork fat's saturated fats remain stable at frying temperatures while imparting savory, smoky notes that complement mild halibut. Thoroughly drying the fish before frying ensures direct contact between the surface and hot fat, promoting the Maillard reaction for a golden crust while preventing dangerous splattering from water meeting hot oil.