Seafood swap series: Potato chip-crusted halibut and chips

Dietitian Noelle Martin demonstrates how to make battered fish without the deep fryer in this crunchy recipe that kids will love.

Created for “Choose

This delicious twist on fish and chips is baked in the oven and gives you the same crispy-on-the-outside, tender-on-the-inside texture that you would find in a restaurant, but in the comfort of your own home. 

Adding fish recipes like this one to your weekly meal plan is a great way to offer variety in texture, flavour, colour and nutrition to your family. Fish and seafood offer nutrients that support the growth and development of our brains, bones and muscles, while also supporting optimal heart health and strong immune systems. And the best part is that there are so many ways to enjoy seafood.

This recipe is sure to become a favourite in your home

The star of this meal is Canadian Halibut. It is a beautiful, mild fish that is great for kids and adults alike. In this recipe, you start by baking the “chips” (the russet potato wedges) and then add the chip-crusted halibut to the same pan. Talk about easy clean-up! To prep the fish you make a simple batter and add a layer of crumbled potato chips. This is a fun and slightly messy process that your kids will have a lot of fun helping with. 

When the oven timer goes off, serve the fish and chips with a side of brightly coloured fresh or steamed veggies. Your family will love the tender texture and gentle flavour inside and the decadent, crunchy outside of both the fish and chips.

Is your mouth watering yet?

Potato Chip-Crusted Halibut and Chips

No deep-fryer? No problem. This savoury fish and chips recipe cooks in the oven and gets its crispy decadence from a crushed potato-chip coating. A truly Canadian maple-mustard dip brings everything together. Make the most of your prep time by coating the fish while your potatoes are cooking.

Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Makes 4 servings

4 russet potatoes (1-1/2 lbs/680 g), each cut into 8 wedges
1 tbsp (15 mL) canola or vegetable oil
½ tsp (2 mL) each salt and pepper, divided
¼ cup (60 mL) all-purpose flour
1-1/2 tsp (7 mL) onion powder
1/3 cup (80 mL) cold water
4 (175 g) skinless Canadian halibut fillet portions
2 cups (500 mL) finely crushed plain or flavoured potato chips
3 tbsp (45 mL) Dijon mustard
1 tbsp (15 mL) maple syrup


  1. In a large bowl, toss potatoes with oil and half each of the salt and pepper. Arrange on large parchment paper-lined rimmed baking sheet. Bake in preheated 450°F (230°C) oven until lightly browned on the bottom, about 20 minutes. Turn over and continue to bake until light golden and just fork-tender, about 15 minutes.
  2. Meanwhile, in the bowl, whisk together flour, onion powder and remaining salt and pepper. Whisk in water. Add fish turning to coat in batter. Pour chip crumbs into a shallow dish. One piece at a time, remove fish from batter letting excess drip off; roll and press in crumbs until well coated, transferring to plate.
  3. Once potatoes are light golden brown, push them to one side of the baking sheet; arrange fish on the other side of baking sheet. Bake until fish is golden and flakes easily when tested with a fork and potatoes are golden and tender, about 10 minutes.
  4. Meanwhile, in a small bowl, stir together mustard and maple syrup. Serve with fish and chips.

Cooking tip: Serve with green beans and cherry tomatoes or your favourite colourful veggies on the side.

Make seafood a part of your weekly meal plans. Find more simple and delicious seafood recipes at chooseseafood.ca.

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7 thoughts on “Seafood swap series: Potato chip-crusted halibut and chips

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