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.

Updated and now, healthier.


– Halibut – Potato Flakes – Salt – Dill – Garlic powder – Butter – Tahini paste – Lemon juice – Mayo


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.

In a small bowl, whisk the tahini sauce with the lemon juice, water or mayo.

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