Dill and Idaho® Potato Crusted Baked Fish and Chips

An updated and healthier twist on a classic pub favorite – fish and chips – using potato flakes to coat fresh halibut and Idaho® Potatoes sliced into crunchy baked chips.

Dill and Idaho® Potato Crusted Baked Fish and Chips

Prep Time

15 minutes

Cook Time

15 minutes

Serves

2 people

An updated and healthier twist on a classic pub favorite – fish and chips – using potato flakes to coat fresh halibut and Idaho® Potatoes sliced into crunchy baked chips.

 

Recipe by Kita Roberts, courtesy of Idaho® Potato.

Ingredients

For the Idaho® Potato Crusted Baked Fish and Chips

  • 1 lb. halibut filet, skin removed
  • 1 1/2 cups potato flakes (like Idahoan Mashed, found in the dried foods section)
  • 1 teaspoon salt
  • 1-2 teaspoons fresh dill, chopped
  • 1/4 teaspoon garlic powder
  • 2 teaspoons butter or olive oil

For the Tahini Dipping Sauce

  • 1/2 cup tahini paste
  • 1 tablespoon lemon juice
  • 1 teaspoon water or mayo, if needed
  • Salt and pepper
  • 1/2 teaspoon fresh dill, chopped

For the Chips

  • 2 Idaho® russet potatoes, washed
  • 2 tablespoon olive oil
  • Salt and pepper
  • 2 cloves garlic, finely minced

Preparation

For the Potato Crusted Baked Fish and Chips

  • 1 Preheat oven to 400°F.
  • 2 Pat the fish dry with a paper towel and slice into ½” strips.
  • 3 Combine the potato flakes, salt, dill, and garlic powder in a shallow bowl.
  • 4 Heat an oven-safe skillet over medium-high heat. Add the butter or other cooking fat and swirl to coat the pan.
  • 5 Place the halibut in the pan when hot and sear 2 minutes. Flip and slide the pan into the oven to finish cooking, another 8 to 10 minutes, depending on the thickness of your fish. This can be done at the same time as the potato chips are baking.

For the Tahini Dipping Sauce

  • 1 In a small bowl, whisk the tahini sauce with the lemon juice, water or mayo for a creamier sauce.
  • 2 Season with a sprinkle of salt and pepper.
  • 3 Stir in the chopped dill.
  • 4 Set aside for serving.

For the Baked Chips

  • 1 Slice the russet potatoes into thin disks, the thinner the better, 1/8' thick.
  • 2 Place the potatoes in a large bowl and toss with salt and pepper, and the minced garlic.
  • 3 Arrange the potatoes onto baking sheets in single layers (use two baking sheets if needed) and bake for 10 minutes.
  • 4 Carefully remove from oven, flip the potatoes (rotate the pans if using multiples) and bake for another 8 to 10 minutes.

For Serving:

  • 1 Toss the chips on to a paper lined plate and set the potato crusted fish atop.
  • 2 Sprinkle everything with a bit of salt and more dill. Serve with the tahini dipping sauce and a lemon wedge if desired.

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