Pan-fried Halibut with Spiced Yam Fries

Zesty pan-fried halibut with crispy spiced yam fries gives traditional fish & chips a nice kick

Credit: Nicole Lee

Spiced yam fries complement tasty halibut coated in wasabi mayo and panko crumbs

Get creative with your fish & chips: add some spice to halibut or cod, skip the potatoes, and try yams instead

Not your everyday variety of fish and chips, this is a unique presentation of crispy, spiced yam fries together with pan-fried halibut and a dollop of aïoli.


  • 3 orange yams, peeled, cut into 3-inch sticks
  • 2 lbs. halibut or cod fillet, cut into 2- to 3-inch batons
  • 2 egg whites
  • 3 Tbsp. Côte d’Azur Moroccan spice rub
  • ½ cup wasabi mayo
  • 1 cup panko crumbs
  • Grapeseed oil, for frying
  • Colourful parchment paper basket liners, cut into quarters
  • 8 mini Chinese takeout boxes
  • Caper-garlic aïoli, for garnish


  1. Heat the oven to 450°F.
  2. Place the egg whites in a large bowl and lightly whisk until the whites are just foamy. Add the yam sticks and coat with the egg whites. Sprinkle in the spice rub to ensure yams are evenly coated.
  3. Place yam sticks on a parchment-lined cookie sheet making sure they are not stacked but layered evenly to ensure a crispy finish. Bake for 30 to 40 minutes until crisp, turning every 10 minutes to encourage even browning.
  4. While the fries are cooking, lightly smear the fish with the wasabi mayo and roll in the panko crumbs. Heat a non-stick frying pan over medium-high heat. Add a bit of grapeseed oil, just enough to give the pan a thin coating. Add the coated fish and fry on all sides until nice and crispy.
  5. Push a coloured parchment paper square into one of the takeout boxes. Add 2 or 3 pieces of fish and as many yam fries as you can fit. Garnish with a squeeze of aïoli and repeat with remaining boxes. Serve hot.

Makes 6 to 8 servings.

Originally published in TVWeek.