Golden-fried Alaska halibut pieces layered over tortilla chips, topped with roasted poblano salsa and drizzled with chipotle tartar sauce, served on a rustic platter.

Crispy, golden fried wild Alaska halibut takes center stage in this fresh twist on fish and chips. Served nacho style over tortilla chips and topped with smoky roasted poblano salsa and a bold chipotle tartar sauce, this dish combines the comfort of classic fish and chips with the vibrant punch of southwestern flavors. A unique and crowd-pleasing way to enjoy Alaska halibut.

Photo and recipe adapted courtesy of Alaska Seafood. 

  • Prep Time:

    25 minutes

  • Cook Time:

    15 minutes

  • Total Time:

    40 minutes

  • Servings:

    4-6

  • Ingredients:

    Roasted Poblano Salsa

    • 2 cups canned whole tomatoes, drained
    • ½ cup roasted poblano peppers, peeled and chopped
    • ¼ cup grilled onion, chopped
    • 2 Tbsp cilantro leaves, chopped
    • 1 tsp jalapeño, chopped (adjust to heat preference)
    • 1 tsp sugar
    • ½ tsp kosher salt (or to taste)
    • ½ tsp dried oregano
    • ½ tsp ground cumin
    • Pinch of black pepper

    Chipotle Tartar Sauce

    • ¾ cup mayonnaise
    • 1 Tbsp sweet pickle relish
    • 1 Tbsp minced shallot
    • 1 Tbsp chopped cilantro
    • 2 tsp Dijon mustard
    • ½ tsp canned chipotle purée (more to taste)

    Fish & Assembly

    • 1 ½ lbs. Alaska halibut, cut into 2-inch pieces
    • ½ cup all-purpose flour
    • 1 egg, beaten
    • ¾ cup panko breadcrumbs
    • Salt & pepper, to season
    • Oil, for frying
    • 8 oz. tortilla chips
    • 1 cup shredded Monterey Jack cheese
    • ¼ cup sliced green onions
    • 2 Tbsp chopped cilantro
    • ½ cup guacamole (for serving)

  • Instructions:

    1. Make the poblano salsa:
      Combine all salsa ingredients in a blender and pulse until coarsely puréed. Transfer to a bowl, cover, and chill until serving.
    2. Make the chipotle tartar sauce:
      Stir together all ingredients until smooth. Cover and refrigerate for at least 30 minutes.
    3. Prepare the halibut:
      Pat halibut pieces dry. Season with salt and pepper, then dredge in flour, dip in egg, and coat with panko.

      Heat oil (350°F) and fry fish until golden and cooked through, 3–4 minutes. Drain on paper towels.
    4. Assemble the dish:
      Arrange tortilla chips on a platter and sprinkle with cheese. Broil briefly to melt.

      Top with halibut bites, drizzle with poblano salsa and chipotle tartar sauce, and garnish with green onion, cilantro, and guacamole.


    Notes & Tips

    • Substitute cod or rockfish if halibut isn’t available.
    • Try baking the fish (425°F, 10–12 minutes) for a lighter version.
    • The sauces double beautifully as dips for fries or grilled veggies.

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