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    Home » Recipes » Seafood and Fish

    Dill & Potato Crusted Baked Fish and Chips

    20 mins | Yield 3 | March 21, 2018 | Updated: January 9, 2020 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

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     A fun twist on a classic pub favorite. Fish and Chips, using potato flakes to coat fresh halibut and Idaho® Potatoes russet potatoes sliced into crunchy baked chips. Updated and now, healthier.

    Healthy Dill & Potato Crusted Baked Fish Recipe | Kita Roberts GirlCarnivore.com

    This post was sponsored by  Idaho Potato Commission because it sounded too tasty not to share with them. As always the thoughts and opinions expressed in this post are mine, all mine. 

    What makes great Fish and chips?

    The ideal to-go meal for a greasy hot mess of crispy battered white fish atop a pile of chips a.k.a. fries. From street fare staring in the 1860’s somewhere in the fine region of England to a global staple of any worthwhile pub. Fish and chips is a classic comfort dish. Local Cod and haddock were the defining ‘fish’ for the region. Fish and Chips quickly became a working-class staple. Immortalized in its battered and fried paper wrapped bites. Chips were romanticized in Dickens. And the popular dish was maintained through WWI to keep morale high and belly’s full by the English.

    Fast forward almost 200 years from that first incarnation of the dish and let’s put a modern spin on it. With a major push being on regulating our health with better options, whether it be Keto, Paleo, or Whole30, the idea of stepping back from heavy fried foods and working in a healthy balanced option comes to play.

    This fish and chips is my modern twist on this classic dish.

    Healthy Dill & Potato Crusted Baked Fish Recipe | Kita Roberts GirlCarnivore.com

    A baked, lightened- up version, loaded with defined flavors and light seasonings.

    There is a global influence at play. Tahini sauce and a splash of lemon and fresh dill. The halibut was rod caught fresh in Alaska and given to me as a gift. With a fresh clean flavor and a meaty bite, it holds up to the pan sear and bakes without becoming mushy. The Russet potatoes sliced thin, bake up perfectly with just enough oil to coast as they get golden and crunchy in the oven. A final touch of salt and squeeze of lemon across it all when served brings it all back to that original dish. This is fish and chips worthy of Dickens.

    See the recipe notes for a Whole30 Approved version of this recipe.

    We can take the fish and chips out of Old England and still have a meal worth sharing atop a bar stool.

    Healthy Dill & Potato Crusted Baked Fish Recipe | Kita Roberts GirlCarnivore.com

    Tools Used in This Recipe

    • Idahoan Potatoes
    • Baking Sheet
    • Tahini Sauce (seriously, try it on a Lamb Grilled Cheese!)
    • Mandoline Slicer
    • Crow Canyon Home Plates

    If you’ve tried my Dill & Potato Crusted Baked Fish and Chips recipe, or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME  on Instagram @girlcarnivore as well as on  Twitter and Facebook.

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    Dill & Potato Crusted Baked Fish and Chips

    Course: Main Course
    Cuisine: American, english
    Author: Kita Roberts
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Servings: 3
    Calories: 684kcal

    Ingredients

    For the Potato Crusted Baked Fish and Chips

    • 1 lbs halibut filet skin removed
    • 1 ½ cup Potato Flakes Like Idahoan Mashed in the dried foods section
    • 1 teas salt
    • 1 – 2 teas fresh chopped dill
    • ¼ teas garlic powder
    • 2 teas butter or Extra Virgin Olive Oil

    For the Tahini Dipping Sauce

    • ½ cup tahini paste
    • 1 tablespoon lemon juice
    • 1 teas water or mayo if needed
    • Salt and pepper
    • ½ teas fresh chopped dill

    For the Chips

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

    Instructions

    For the Potato Crusted Baked Fish and Chips

    • Preheat oven to 400 degrees F.
    • Pat the fish dry with a paper towel and slice into ½” strips.
    • Combine the potato flakes, salt, dill, and garlic powder in a shallow bowl.
    • Heat an oven-safe skillet over medium-high heat. Add the butter or other cooking fat and swirl to coat the pan.
    • 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

    • In a small bowl, whisk the tahini sauce with the lemon juice, water or mayo (if it is on the thick paste like side).
    • Season with a sprinkle of salt and pepper.
    • Stir in the chopped dill.
    • Set aside for serving.

    For the Baked Chips

    • Slice the russet potatoes into thin disks, the thinner the better, ⅛’ thick.
    • Place the potatoes in a large bowl and toss with salt and pepper, and the minced garlic.
    • Arrange the potatoes onto baking sheets in single layers (use two baking sheets if needed) and bake for 10 minutes.
    • Carefully remove from oven, flip the potatoes (Rotate the pans if using multiples) and bake for another 8 to 10 minutes.

    For Serving:

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

    Notes

    To make this recipe Whole 30 Approves
    • Substiture almond meal for the potato flakes
    • Substiture ghee for butter

    Nutrition

    Nutrition Facts
    Dill & Potato Crusted Baked Fish and Chips
    Amount Per Serving
    Calories 684 Calories from Fat 297
    % Daily Value*
    Fat 33g51%
    Saturated Fat 5g31%
    Cholesterol 75mg25%
    Sodium 160mg7%
    Potassium 1762mg50%
    Carbohydrates 59g20%
    Fiber 5g21%
    Sugar 2g2%
    Protein 40g80%
    Vitamin A 130IU3%
    Vitamin C 36.6mg44%
    Calcium 97mg10%
    Iron 3.6mg20%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!
    Potato Crusted Fish and Chips Recipe | Kita Roberts GirlCarnivore.com
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    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

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