Potato Crusted Halibut Recipe. Perfect Golden Crunch to a Perfect Fish Fillet.

Halibut 1872x1872

Potato Crusted Halibut Fillets on a bed of Sauteed Celery Ribbons

Let’s say you’re like me and want to love white fish, just because it’s so darn good for you. But let’s say you also love fish oily, crunchy, battered.

I am the kind of cook who can take a perfectly healthy fish fillet and turn it into something decadent. Say, with an oily, crunchy battered coating . . .  dipped in Tartar sauce . . . hmmmmm . . .  Okay, sorry, daydreaming here . . .

White fish is has so many health benefits, it’s true.

Sure, you can batter and then deep fry most any food to add a delicious golden brown crunch to it. But let’s just say we want to think outside the old deep fryer for just a sec.

Rock Star Chef Ann Burrelll made halibut with a potato crust, and it looked like the perfect blend of golden crunch and healthy fish. I couldn’t wait to sink my fork into this dish.

If you want crunchy fish fillets without the hassle of 3-step battering and deep frying, this is a  technique that will knock your socks off: Crispy instant potato flakes add the perfect crunch to any fillet, especially white fish fillets. Dry herbs mixed into the potato flakes add flavor, too.

All you do is season the fillets with a little S & P, dip them into egg wash, press them into a mixture of instant potato flakes and herbs and then shallow fry them. That’s it. Really.

All the health, with just a little of the naughty crunchiness!

— posted by Donna


2 tablespoons dried herbs, and combination (I like a little rosemary, parsley and thyme)
1 cup instant mashed potato flakes
4 fillets (4 ounces each) halibut or other white fish
Salt and pepper
1 egg mixed with 1 teaspoon water
Vegetable oil for frying

Preheat oven to 400 degrees.

Mix together the herbs and potato flakes and spread on a small plate.

Sprinkle the fish fillets with salt and pepper. Dip one side of fillets in egg mixture and then press into potato mixture. Set on a plate, potato crust up, while oil is heating in a skillet.

Heat a large skillet to medium high heat. Add about 1/4 inch deep oil. Place fillets in pan, potato side down, and fry to a golden brown, about 3 minutes.

Turn fish fillets over and then place skillet in oven for about 10 minutes, until fillets are cooked through.

Serve immediately.

Check out other bloggers adding a healthy-ish crunch to white fish:

Baked White Fish with Pine Nut Crust, Kalyn’s Kitchen
Panko Mustard Crusted Fish, The Perfect Pantry
Easy Baked Fish, A Recipe a day
Thai Crispy Fish, She Simmers


  1. Alicia says

    Great recipe! I would have never thought to crust it with potato flakes! I used a thinner cod filet, so I finished it off in the pan, but turned out great. Can’t wait to try it with halibut.

  2. Maggie says

    I finally got around to making it and OMG, it was delicious!!!! My hubby, who will avoid fish like the plague, said that this recipe brought him a lot closer to liking fish. I give it an A+ :)

  3. Jefferson says

    Going to try this later this week! Thanks!

    Although, curious as to why you need to pre-heat the oven if you are pan frying?

  4. says

    ” Naughty crunchiness…” how can anyone resist that inviting description. I’m partial to a crust of chopped nuts, parsley, onion zest and garlic on white fish, but the potato flakes approach is tempting.


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