I’m using fresh Alaska Halibut in my Halibut and Chips recipe which is a healthier, baked alternative to the traditional deep fried fish and chips, yet these are so good you won’t miss the deep fry. Enjoy!
- ¼ cup flour
- 1 egg
- 1 teaspoon water
- 1 ½ cup panko breadcrumbs
- 1 ¼ halibut, cut into 1 x4 inch sticks
- salt and pepper
- Place flour, egg+water and panko into 3 separate bowls. Season flour with a pinch of salt and pepper. Whisk the egg and water together.
- Dredge 1 halibut stick into the flour and shake off excess flour, dip into the egg and cover with panko, place on a wire cookie cooling rack on top of a cookie sheet. Repeat with remaining halibut. Set aside.
- Once you have the potatoes seasoned and the halibut breaded, place the potatoes in the top rack of the oven and set the timer for 20 minutes. After 10 minutes move the potatoes down a rack and place the halibut on the top rack. After 10 minutes turn your oven to broil and allow the top of the fish to slightly brown until opaque and slightly firm about 1-2 minutes.
- 2 ¼ pounds sweet potatoes, peeled and cut into ½ inch thick fries
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- ½ teaspoon granulated garlic
- ½ teaspoon salt
- 2 teaspoon brown sugar
- 1 ½ Tablespoon olive oil
- Pre-heat your oven to 450°.
- Place sweet potatoes on a rimmed baking sheet lined with parchment.
- In a small bowl mix together the chili powder, paprika, garlic, salt and brown sugar.
- Drizzle olive oil over the sweet potatoes and sprinkle the seasonings over the top, toss to coat. Arrange potatoes in a single layer on the sheet pan (use 2 sheet pans if needed). Set aside.
Light Tarter Sauce
- ¼ cup light sour cream
- 1 Tablespoon mayonnaise
- 2 teaspoons sweet pickle relish
- pinch of salt and pepper
- Mix all of the ingredients together, keep in the fridge until ready to serve.