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A white tray with crispy halibut fish and chips, golden French fries, lemon wedges, and a small bowl of tartar sauce garnished with parsley. A fork and knife rest on a white textured surface beside the tray.
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Halibut Fish and Chips

Yes, you really can make the perfect Halibut Fish and Chips at home with crispy panko-crusted fish and golden double-fried chips. This take on the popular British food delivers restaurant-quality results every time so don't plan on leftovers!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dishes
Cuisine: American
Servings: 4
Author: Melissa Griffiths

Ingredients

FOR THE CHIPS

  • 4 large baking potatoes
  • Canola oil for frying
  • Kosher salt

FOR THE HALIBUT

  • 2 cups all-purpose flour
  • Salt and freshly ground black pepper
  • 3 large eggs beaten
  • 2 cups Panko bread crumbs
  • 3 pounds halibut cut into cubes

Instructions

TO MAKE THE CHIPS

  • Peel and cut the potatoes into 1/4 by 1/4-inch thick fries. Place in a large bowl of cold water.
  • Heat 2 inches of oil in a large, straight-sided pan or deep fryer to 325ºF. Drain the fries in batches on paper towels.
  • Fry each batch for 3 to 4 minutes until pale blonde and remove to a baking sheet lined with paper towels.
  • NOTE: The fries can be prepped ahead up to this point. When almost ready to serve, finish with the next step.
  • Just before serving, increase the heat of the oil to 375ºF and fry the potatoes again, in batches, until golden brown. Remove to a sheet pan lined with paper towels and season with kosher salt. Serve warm.

TO MAKE THE HALIBUT

  • Preheat the oven to 200°F. 
  • Heat at least 2 inches of oil to 360ºF in a large skillet. 
  • In a shallow dish or pie plate, whisk together the flour, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • Dredge each piece of halibut in flour, shake off excess, then dip in the eggs, and finally coat evenly with panko.
  • Fry the fish in batches until golden brown on both sides. Remove with a slotted spoon to a paper towel-lined plate. Transfer to a baking sheet and keep warm in the oven while finishing the fries.
  • Serve with homemade tartar sauce!

Notes

Alternatives to Deep Frying:
  1. You can bake the panko-crusted halibut at 425°F for 12-15 minutes, but you won't achieve the same crispy texture as frying.
  2. For a healthier alternative that's still crispy, try air frying at 400°F for 8-10 minutes, flipping halfway through.
 
Halibut Substitutions: You can substitute other white fish like cod, haddock, or sea bass. Choose thick, firm fillets that won't fall apart during frying.
Serving Suggestions: Serve with homemade tartar sauce.
Make Ahead Options:
  • The chips can be partially prepared by completing the first fry up to 4 hours ahead and stored at room temperature.
  • The fish is best fried just before serving, but you can bread it up to an hour in advance and refrigerate.
  • Complete the second fry of chips and fry the fish just before serving for best results.

Nutrition

Serving: 1g | Calories: 871kcal | Carbohydrates: 108g | Protein: 82g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 289mg | Sodium: 510mg | Potassium: 2539mg | Fiber: 6g | Sugar: 3g | Vitamin A: 408IU | Vitamin C: 12mg | Calcium: 134mg | Iron: 7mg

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