Dill & Potato Crusted Baked Fish and Chips

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.

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.


- halibut filet - Potato Flakes - tahini paste - lemon juice - russet potatoes

For the Potato Crusted Baked Fish and Chips

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.

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).

For the Baked Chips Arrange the potatoes onto baking sheets in single layers (use two baking sheets if needed) and bake for 10 minutes.

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.

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