Dill & Idaho® Potato Crusted Baked Fish and Chips

Dill & Idaho® Potato Crusted Baked Fish and Chips

Kita Roberts
Food Blogger

Yield: 4

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. 

Read Kita's full post here


For the Idaho® Potato Crusted Baked Fish and Chips

For the Tahini Dipping Sauce

For the Chips


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, ⅛’ 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.