Healthy Fish N Chips (Alaskan Style!)

Healthy Fish N Chips (Alaskan Style!)


Serving size: 6-8 fish tacos 

  • Ingredients: 

    • 1 lb halibut, tilapia, or white fish

    • 5 Tbsp organic butter

    • 1/4 cup olive oil

    • 1 1/2 tsp granulated garlic powder

    • 3 tsp chopped dried onion flakes

    • 3  tsp dried parsley flakes

    • 1 1/2 tsp cumin

    • 1 cup Panko bread crumbs

    • Salt + Pepper


    1. Preheat oven to 375 degrees.

    2. Using medium frying pan, add butter and melt over medium-high heat.

    3. Cut halibut into bite size chunks or strips, whichever you prefer for your tacos.

    4. In a medium size bowl combine: bread crumbs, cumin, onion flakes, parsley, salt/pepper, and garlic powder. Stir with spoon and set aside.

    5. Next, pour olive oil into medium size bowl.

    6. Using cooking brush, lightly brush top and bottom of halibut filet, just so the fish is lightly coated. If you don’t have a cooking brush, you can dip your fingers into the oil and lightly coat the filet.

    7. Once your fish has been coated with olive oil, dip each piece into the bread crumb and spice mixture, ensuring the halibut is well coated.

    8. Place 3-5 pieces of fish into frying pan, frying for ~20 seconds on each side or until “crisp” is formed on coating. Continue with process until all fish has been “fried”.  *Note: if you find yourself needing more butter, feel free to add more as necessary.*

    9. Line baking sheet with parchment paper and place “fried” halibut pieces individually onto sheet.

    10. Bake at 375 for 10 minutes or until halibut is done.

    Serve With:  Gluten free tortillas, fresh shredded cabbage, sliced avocado, tomatoes, chopped white or purple onion, fresh salsa and sour cream!

    Fun Additional Sides: Beans (black or refried), brown rice, tortilla chips, and cabbage salad!

    We want to see your GORGEOUS creations! After making this dish and for a chance to be featured, snap a pic and upload to social! Then tag us, @blossomingmommyandbaby so we can see! XO!