Butterfish are aptly named; they're smooth and buttery with fine
flaky white flesh and have very little fat.
Halibut with
its flaky white flesh and mild flavor needed an accompaniment with the right amount of pizazz.
Not exact matches
Real Talk: Halibut is a firm -
fleshed,
flaky white fish.
The best fish to deep - fry are small, and it can be any kind of delicate,
flaky,
white flesh fish can fry well.