Hamdi Saidani This Gordon Ramsay’s Potato Crusted Halibut Recipe is a crispy and tender recipe, which is made with dehydrated potato shreds and fresh halibut. It’s a restaurant-quality dish, ready in about 30 minutes.
Gordon Ramsay’s Potato Crusted Halibut Recipe Ingredients
- 120g dehydrated potato shreds
- Hot water (enough to cover)
- 30g all-purpose flour
- 2g kosher salt
- 2g black pepper
- 1 tbsp dried parsley
- 4g lemon pepper seasoning
- 680g halibut or white fish fillets (cod/tilapia work)
- 30g Dijon mustard
- 30g olive oil
How To Make Gordon Ramsay’s Potato Crusted Halibut Recipe
- Rehydrate the Potatoes: Place the dehydrated potato shreds in a bowl and cover them with hot water. Let them soak for 10 minutes to rehydrate. Drain the potatoes thoroughly in a colander, then squeeze out as much excess water as possible with your hands or a clean kitchen towel.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Make the Potato Crust Mixture: In a medium bowl, combine the dried potato shreds with the flour, salt, black pepper, dried parsley, and lemon pepper seasoning. Mix well until the potatoes are evenly coated.
- Prepare the Fish: Lay the halibut fillets on a greased or parchment-lined baking sheet. Pat the tops of the fillets dry with a paper towel to ensure the mustard and crust adhere well.
- Apply Mustard and Crust: Brush a thick, even layer of Dijon mustard over the top surface of each fish fillet. Take handfuls of the potato mixture and pile it onto the mustard, pressing down firmly to create a compact crust.
- Drizzle and Bake: Lightly drizzle the olive oil over the potato crust on each fillet. Bake for 14–16 minutes, or until the fish is cooked through and reaches an internal temperature of 145°F (63°C).
- Serve: Serve the potato crusted halibut hot, with fresh lemon wedges for squeezing over the top if desired.
Recipe Tips
- How to prevent the fish from sticking? The easiest way to ensure a clean release and minimal cleanup is to line your baking sheet with parchment paper before placing the fish on it.
- What are the best potatoes to use? For the crispiest result, commercially available dehydrated potato shreds or instant hash browns are recommended. They are drier than freshly grated potatoes and will crisp up better in the oven.
- How can I get the crust extra crispy? When applying the potato mixture, pile it a little thicker around the edges of the fillet. These edges will get the most direct heat and become extra golden and crispy, creating a fantastic texture contrast.
- What’s the best way to reheat leftovers? To revive the crispy crust, reheat the fillets in an air fryer at 375°F for 4–6 minutes. This will make the potato crust crispy again without overcooking the fish.
What To Serve With Potato Crusted Halibut
This elegant main course pairs well with simple, fresh sides.
- Steamed asparagus with a squeeze of lemon
- Sautéed green beans with garlic
- A simple side salad with a light vinaigrette
- Roasted cherry tomatoes
How To Store Potato Crusted Halibut
Refrigerate: Store leftover fillets in an airtight container in the refrigerator for up to 2 days. The crust will soften upon refrigeration. Freeze: Freezing is not recommended, as the texture of both the fish and the potato crust will be compromised upon thawing.
Gordon Ramsay’s Potato Crusted Halibut Nutrition Facts
- Serving: 1 fillet (of 4)
- Calories: 420kcal
- Protein: 40g
- Fat: 18g
- Carbohydrates: 22g
- Sugar: 2g
- Sodium: 600mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different type of fish for this recipe?
Yes, this potato crust works beautifully with other firm white fish. Cod, haddock, or even tilapia are excellent substitutes for halibut. You may need to adjust the baking time slightly depending on the thickness of the fillets.
Why is my potato crust not getting crispy?
This can happen if the rehydrated potatoes are not squeezed dry enough. Excess moisture will cause the potatoes to steam rather than roast. Make sure to remove as much water as possible before mixing them with the flour and seasonings.
Do I have to use Dijon mustard?
Dijon mustard provides a tangy flavor and acts as a glue for the potato crust. If you don’t have it, you could substitute with a good quality whole grain mustard or even a thin layer of mayonnaise mixed with lemon juice and herbs.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Steak And Guinness Pie Recipe
- Gordon Ramsay’s Bang Bang Cauliflower Recipe
- Gordon Ramsay Chicken Liver Pâté Recipe
Gordon Ramsay’s Potato Crusted Halibut Recipe
Description
A simple yet elegant dish featuring tender halibut fillets topped with a crisp, savory crust made from shredded potatoes and Dijon mustard.
Ingredients
Instructions
- Soak dehydrated potatoes in hot water for 10 minutes; drain and squeeze out all excess water.
- Preheat oven to 375°F (190°C).
- Mix the dry potatoes with flour, salt, pepper, parsley, and lemon pepper seasoning.
- Place fish on a parchment-lined baking sheet and pat dry.
- Brush the top of each fillet with a thick layer of Dijon mustard.
- Press the potato mixture firmly onto the mustard to form a crust.
- Drizzle with olive oil and bake for 14-16 minutes, until fish is cooked through (145°F / 63°C).
Notes
- u003cliu003eUsing parchment paper on your baking sheet makes for an easy lift and quick cleanup.u003c/liu003eu003cliu003eDehydrated potato shreds (instant hash browns) work much better than freshly grated potatoes for this recipe.u003c/liu003eu003cliu003eReheat leftovers in an air fryer at 375°F for 4-6 minutes to make the crust crispy again.u003c/liu003eu003cliu003eFor the best texture, pile some extra potato mixture around the edges of the fillet, as they crisp up the most.u003c/liu003e
