Name: Halibut Fish and Chips
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4 large baking potatoes; Canola oil (for frying); Kosher salt; 2 cups all-purpose flour; Salt and freshly ground black pepper; 3 large eggs (beaten); 2 cups Panko bread crumbs; 3 pounds halibut (cut into cubes)

Yes, you really can make the perfectHalibut Fish and Chipsat home with crispy panko-crusted fish and golden double-fried chips. This take on the popular British food delivers restaurant-quality results every time so don’t plan on leftovers!

A white tray with crispy halibut fish and chips, golden French fries, lemon wedges, and a small bowl of tartar sauce garnished with parsley. A fork and knife rest on a white textured surface beside the tray.

🍟 The recipeserves a crowdand can be partially prepared ahead of time. The first fry of the chips can be done hours in advance, making it ideal for feeding the masses!

My 2 Best Tips For Making Halibut Fish And Chips

Soak The Chips:Soaking cut potatoes in cold water for at least 30 minutes (or up to 2 hours) removes excess starch and helps prevent the chips from sticking together during frying. Pat them completely dry before the first fry to avoid dangerous oil splattering!!

Maintain Oil Temperature:Use a thermometer and don’t overcrowd the pan, as this drops the oil temperature and results in soggy, greasy food. Fry in small batches and allow the oil to return to proper temperature between batches. A heavy-bottomed pan or Dutch oven helps maintain steady heat.

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Traditional fish and chips get a modern upgrade with panko breadcrumbs instead ofbeer batter. This creates an incredibly light, airy, and extra-crispy coating that stays crunchy longer and is just so good!

Halibut’s firm, flaky texture and mild flavor make it the perfect choice for fish and chips. Unlike cod or haddock, halibut holds together beautifully during frying while delivering a buttery, delicate taste.

The secret to achieving those coveted golden, crispy-on-the-outside, fluffy-on-the-inside chips lies in the double-frying technique. The first fry at 325°F cooks the potatoes through, while the second fry at 375°F creates that irresistible golden crunch.

How To Make Crispy Fish & Chips

I like to cook the fries through the first frying session and let them rest while I do the fish. Then I put the fish in the oven to keep warm and finish up the chips!

START THE FRIES (OR CHIPS)

Step 1:Peel and cut the potatoes into 1/4 by 1/4-inch thick fries. Place in a large bowl of cold water.

Step 2:Heat 2 inches of oil in a large, straight-sided pan or deep fryer to 325ºF. Drain the fries and dry really well with paper towels.

Step 3:Fry each batch for 3 to 4 minutes until pale blonde and remove to a baking sheet lined with paper towels. Let the fries rest while preparing the fish.

MAKE THE FISH

Step 4:Preheat the oven to 200°F. Heat at least 2 inches of oil to 360ºF in a large skillet.

Step 5:In a shallow dish or pie plate, whisk together the flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Dredge each piece of halibut in flour, shake off excess, then dip in the eggs, and finally coat evenly with panko.

Step 6:Fry the fish in batches until golden brown on both sides. Remove with a slotted spoon to a paper towel-lined plate. Transfer to a baking sheet and keep warm in the oven while finishing the fries.

A step-by-step collage showing halibut fish and chips being made: fish fillets are coated in flour, egg, and breadcrumbs, then fried in a pan until golden brown.

FINISH THE CHIPS

Step 7:Just before serving, increase the heat of the oil to 375ºF and fry the potatoes again, in batches, until golden brown. Remove to a sheet pan lined with paper towels and season with kosher salt.

Left: Crispy French fries on a paper towel sprinkled with salt. Right: French fries frying and sizzling in hot oil beside halibut fish and chips in a metal pan, with a spatula and paper towel in the background.

Recipe FAQs

Can I use a different type of fish instead of halibut?

While halibut is ideal for its firm texture and mild flavor, you can substitute with other white fish like cod, haddock, or sea bass. Choose thick, firm fillets that won’t fall apart during frying. Avoid delicate fish like sole or flounder as they may break apart in the hot oil.

Why do the chips need to be fried twice?

Double-frying is the secret to perfect chips. The first fry at 325°F cooks the potato through without browning, creating a fluffy interior. The second fry at 375°F creates the golden, crispy exterior. This technique ensures chips that are crispy outside and fluffy inside.

How do I know when the oil is at the right temperature?

Use a candy or deep-fry thermometer for accuracy. If you don’t have one, test by dropping a small piece of bread into the oil – it should sizzle immediately and turn golden brown in about 60 seconds for 350-375°F oil. Maintaining proper oil temperature is crucial for avoiding greasy food.