halibut and chips recipe

Written ByJenny Smyth Posted on
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The Best halibut and chips recipe

I’ve been making this halibut and chips recipe for years, and it’s always a hit with my family. The dish originated from the British Isles, where it’s been a staple for centuries.

The combination of crispy battered fish and fluffy chips (or fries) is a match made in heaven. I love that this recipe is easy to make and requires minimal ingredients, making it perfect for a weeknight dinner or a special occasion.

The best part is that it’s incredibly healthy, with the halibut providing plenty of protein and omega-3 fatty acids, while the chips are a great source of complex carbohydrates. My kids adore helping me prepare the dish, from mixing the batter to frying the fish.

It’s become a family tradition that we all look forward to. We often serve it with a side of tangy coleslaw or a simple green salad, which adds a nice contrast to the richness of the dish.

One of the key techniques to making this recipe successful is to use a light and airy batter that doesn’t overpower the delicate flavor of the halibut. I’ve experimented with different types of batter over the years, but this one remains my favorite.

It’s crispy on the outside and tender on the inside, just like you’d want it to be.

Halibut and Chips

4.7 from 1412 votes

A lighter take on the classic fish and chips, featuring flaky halibut fillets in a crispy beer batter alongside golden, oven-baked chips. This dish offers a satisfying crunch and tender fish, perfect for a family dinner or casual gathering.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chips

4 large russet potatoes, peeled and cut into 1/2-inch thick sticks
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper

For the Halibut

4 halibut fillets (about 6 ounces each), skin removed
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon paprika
1 cup cold beer (lager or ale)
1 large egg, beaten
Vegetable oil for frying

For Serving

Lemon wedges
Tartar sauce or malt vinegar

👨‍🍳Directions

1Preheat oven to 425°F.
2Toss potato sticks with olive oil, salt, and pepper on a large baking sheet.
3Spread in a single layer and bake for 25 to 30 minutes, turning halfway, until golden brown and crisp on the outside.
4In a large bowl, whisk together flour, baking powder, salt, and paprika.
5Add cold beer and beaten egg, stirring until a smooth batter forms.
6The batter should coat the back of a spoon; if too thick, add a splash more beer.
7Heat 2 inches of vegetable oil in a deep fryer or heavy pot to 350°F.
8Pat halibut fillets dry with paper towels and season lightly with salt.
9Dip each fillet into the batter, letting excess drip off, then carefully lower into the hot oil.
10Fry the halibut in batches for 4 to 5 minutes per side, until deep golden brown and the fish flakes easily with a fork.
11Use a thermometer to maintain oil temperature at 350°F.
12Transfer cooked fillets to a wire rack set over paper towels to drain.
13Serve the halibut immediately alongside the oven-baked chips.
14Garnish with lemon wedges and accompany with tartar sauce or malt vinegar for dipping.

🔧Equipment

Large baking sheet
Deep fryer or large heavy pot
Paper towels
Mixing bowls
Whisk
Tongs
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 95mg🧂Sodium: 720mg🌾Total Carbs: 38g🥦Dietary Fiber: 3g🍬Sugars: 2g🥩Protein: 32g

📝Notes

For extra crispy chips, soak the cut potatoes in cold water for 30 minutes before baking, then dry thoroughly. Use a neutral oil with a high smoke point like canola or peanut for frying.

Watch Video Of How Halibut and Chips Works

This halibut and chips recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just want something delicious for dinner.

One of my favorite things about this recipe is how versatile it is – you can serve it as a main course or as an appetizer, depending on your needs.

When reheating leftovers, I recommend serving them with some fresh herbs like parsley or dill to add some extra flavor.

❓ Frequently Asked Questions About Halibut and Chips

Q: What type of fish is best for this recipe?

The best type of fish for this recipe is halibut, as its firm texture holds up well to being battered and fried. However, you can also use other types of firm-fleshed fish such as cod or snapper.

Q: Can I make this recipe ahead of time?

You can prepare the batter and let it sit at room temperature for up to 2 hours before frying. However, I recommend frying the fish immediately before serving for optimal flavor and texture.

Q: How do I get the batter to stick to the fish?

Make sure to pat the fish dry with paper towels before dredging it in flour, then dip it in the batter. This will help create a crispy coating that adheres well to the fish.

Q: Can I bake this recipe instead of frying?

You can bake this recipe in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until cooked through. However, keep in mind that baking will result in a less crispy exterior.

Q: How do I store leftover halibut and chips?

Store leftover halibut and chips in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

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