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    Home » Recipes » Main Dishes

    Halibut Fish and Chips

    Published by Melissa on October 17, 2020 | Updated June 10, 2022 | 58 Comments

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    This easy Halibut Fish and Chips recipe makes perfectly crisp, flaky fish. It’s a great family-friendly meal to make any night of the week.  

    halibut fish and chips in a white tin with parchment paper

    We first tried fish and chips with halibut during a fishing trip to Alaska. The dish is lightly breaded with panko breadcrumbs and quickly fried for a golden crust over tender fish. On the side, don’t leave out the homemade “chips”, or thick-cut french fries. 

    I’ve always loved the fish and chips at Market Street Grill, my family’s favorite local seafood restaurant. And I realized that a lot of that had to do with their delicious tartar sauce. So be sure to make your own homemade tartar sauce for dipping the fish and chips. 

    Update: We’ve updated this post with tips to make fish and chips in an air fryer for a healthier twist on this classic recipe. Cheers!

    I came back from my trip to Alaska with 30 pounds of halibut! We had fun catching it, but it might have been even more fun when we got back to my brother’s house and he fried it up for us. My brother coats it in Panko Bread Crumbs, so the fish is extra crispy and delicious.

    Halibut fishing at Seward, Alaska

    Then when we got home from Alaska, I fried up another batch with some chips and served it with my favorite homemade tartar sauce from Market Street Grill. Sometimes I think I go to Market Street for the halibut just so I can eat the tartar sauce. (It’s pretty good as a dip for the fries too!)

    pinterest button for halibut fish and chips with tartar sauce

    How to Make Halibut Fish and Chips

    The most important thing about this easy fish and chips recipe is choosing fresh halibut. Look for fish that’s bright white, firm and has no smell. From there, this is a straightforward dinner recipe perfect for a mid-week treat. 

    cooking french fires in a pot of hot oil

    Making The Chips

    First, prepare the potatoes for your chips. One of the secrets to truly crispy fries is to soak the cut potatoes first. This not only keeps the potatoes from turning colors in the open air, it also helps rinse off some of the starch. By rinsing this away, the edges of your chips will turn crisp and golden as they cook. 

    Secondly, be sure that your oil reaches 325°F for the first fry and 375°F for the second fry. Any cooler, and the potatoes will absorb oil, rather than cook. You should hear sustained sizzling the whole time the potatoes are submerged in the oil. 

    Finally, double frying your chips is key. It ensures that the potato wedges are cooked all the way through and that they have a firm crust on the outside. The second fry will be hotter and faster than the first. 

    dredging halibut fillets in flour, eggs and panko breadcrumbs and frying in a skillet of oil

    Dredging & Frying Halibut 

    The next step in this recipe is, of course, the fish itself. Before you get cooking, dredge the halibut in seasoned flour, eggs and panko breadcrumbs. You only need a light coating to make super crispy, golden colored fried halibut. 

    Again, be sure the oil is hot enough (but not too hot!) before you start frying the fish. Carefully flip the fish halfway through cooking if the fillets are not fully submerged in the oil. Transfer each piece to a paper towel-lined baking sheet and keep them warm in the oven while you finish frying. 

    compontents of cooking halibut fish and chips

    How to Make Air Fryer Fish and Chips

    You can easily adapt this recipe to the air fryer. To do so, preheat your air fryer to 360°F. Bread the fish and spray each fillet lightly with vegetable oil. Bake in the preheated air fryer for about 10 minutes, or until lightly browned. The fish should reach an internal temperature of 145°F. 

    You can even make the chips in your air fryer too. Use my recipe for delicious Garlic Parmesan Air Fryer French Fries––I think you’ll love them!

    white tin with halibut fish and chips and lemon and tartar sauce

    More Easy Weeknight Dinner Recipes

    Here are some more of my most popular weeknight meals to try next:

    • Air Fryer Pizza Pockets is another fantastic use for your air fryer, this time to make cheesy mini pizzas. 
    • Thai Chicken Burritos is a slightly spicy, protein-packed and easy to transport dinner recipe. 
    • Thai-Style Pressure Cooker Fish from Pressure Cooking Today is another healthy and light way to cook fish at home. 
    • Crispy Baked Salmon from Taste and Tell Blog is another crispy and flavor-packed fish recipe to try. 
    halibut fish and chips in a white tin with parchment paper
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    Halibut Fish and Chips

    Make crisp and light Halibut Fish and Chips for a family-friendly dinner with a golden panko breadcrumb crust.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Main Dishes
    Cuisine: American
    Servings: 4 -6 Servings
    Calories: 795kcal
    Author: Barbara Bakes LLC
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    Equipment

    • Lodge Cast Iron Skillet
    • Pyrex Easy Grab Glass Pie Plate (9.5-Inch, 2-Pack)
    • Ninja Foodi 1400-Watt Multi Pressure Cooker, Steamer & Air Fryer w/TenderCrisp Technology Pressure & Crisping Lid, 6.5 quart, Black/Gray

    Ingredients

    CHIPS

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

    FRIED 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
    • [Homemade Tartar Sauce] for serving

    Instructions

    • CHIPS
    • Peel and cut the potatoes into ¼ by ¼-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.
    • 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.
    • FRIED 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 ½ 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 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.
    • Serve with chips and homemade tartar sauce.

    Nutrition

    Serving: 1g | Calories: 795kcal | Carbohydrates: 101g | Protein: 69g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 229mg | Sodium: 660mg | Fiber: 7g | Sugar: 5g
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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Wayne Larson

      April 13, 2022 at 12:52 pm

      Your recipe calls to mind the famous fried halibut on seeded rye sandwich served for lunch at the standup bar in the famous Berghoff German restaurant in downtown Chicago. The bar is long gone, but you can still get a similar sandwich in the lower level grill. The price of halibut has gone astronomical lately, so now they serve a fried cod fillet sandwich. Excellent, but not quite the same as the original. Nevertheless, when in Chicago, it’s worth stopping in to order one.

      Reply
    2. Byron

      December 10, 2020 at 1:22 am

      Thanks for the great suggestion. We tried it tonight and it was absolutely fantastic!

      Reply
      • Barbara Schieving

        December 10, 2020 at 6:49 am

        That’s so great to hear – thanks Byron!

        Reply
    3. Gayle

      October 19, 2020 at 11:09 am

      Can you use another fish ?I’m unable to find Halibut where I live what  fish would work thanks ! it looks so good

      Reply
      • Barbara Schieving

        October 19, 2020 at 12:40 pm

        Hi Gayle – cod would make a good substitute. Enjoy!

        Reply
    4. Kaleo Zoberst

      May 04, 2013 at 9:42 pm

      Thanks, Barbara for a simple (but simply perfect) recipe. I always thought Hawai’ian Ono made the best F&C, but fresh-caught halibut is at least as good!

      If I might be a tad presumptuous with a suggestion, the second time I made your recipe, I added 4t of Old Bay’s garlic & herb powder to the 2C flour. Still understated elegance, maybe mobettahs?

      Aloha,
      Kaleo

      Reply
      • Barbara Schieving

        May 07, 2013 at 9:27 pm

        Thanks Kaleo! I think adding Old Bay is a great idea.

        Reply
    5. Mardi@eatlivetravelwrite

      July 02, 2011 at 3:52 pm

      Thirty pounds huh? WOW! This looks absolutely amazing. I love fish and chips from scratch though it’s usually Neil who cooks it. I need to try it sometime myself – with this tartar sauce!

      Reply
    6. Barbara

      June 30, 2011 at 12:19 pm

      Wow on the photo of you with the fish!
      Panko is the best, isn’t it? Love halibut. I bet this was a marvelous meal…also love the tartar sauce. I copied it right away. I’ve been using an old recipe for years. I like the flavors in this one, not too sweet. My mother always used sweet pickle relish…ugh.

      Reply
    7. Eliana

      June 30, 2011 at 9:29 am

      I had the plesure of enjoying some Alaskan halibut on my trip to Anchorage some years ago. But didn’t bring any home 🙁 What an awesome treat Barbara!

      Reply
    8. Blond Duck

      June 30, 2011 at 5:20 am

      Have I mentioned I love halibut?

      Reply
    9. Megan's Cookin'

      June 29, 2011 at 5:27 pm

      What a great vacation and it looks like the freezer is stocked for awhile. What a great catch! Welcome home.

      Reply
    10. Cookin' Canuck

      June 29, 2011 at 3:47 pm

      I’m glad you had such a good visit with your family, Barbara. And it sounds as though you have enough halibut to last quite awhile! These fish and chips sounds wonderful and I agree about that tartar sauce – I could eat it straight.

      Reply
    11. sippitysup

      June 29, 2011 at 3:43 pm

      Halibut is a great sustainable choice and this is a great way to eat it up! GREG

      Reply
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