Halibut’s mild flavour and firm, flaky texture make it perfect for a seafood twist on classic chicken fingers. Coated in seasoned golden breadcrumbs and served with crispy sea salt potatoes, fresh parsley, lemon, and two creamy dipping sauces, this easy air fryer dinner is family-friendly and ready in about 30 minutes.

Air Fryer Breaded Halibut Fingers with Crispy Sea Salt Potatoes – Serves 4

A quick and easy seafood dinner featuring golden halibut fingers, crispy potatoes, fresh herbs, and Wild Canadian Seafood Tartar Sauce and Chipotle Tartar Sauce for dipping.

Ingredients

1–1.5 lb halibut fillet, skin removed

1 cup panko breadcrumbs

¼ cup all-purpose flour

1 large egg

1 tsp garlic powder

1 tsp paprika

½ tsp onion powder

Freshly cracked black pepper

1 lb baby potatoes, halved

2 tbsp olive oil

Moldon flaky sea salt, to taste

Fresh parsley, finely chopped, for seasoning and garnish

Wild Canadian Seafood Tartar Sauce, for serving

Wild Canadian Seafood Chipotle Tartar Sauce, for serving

1 lemon, cut into wedges

Olive oil or cooking spray

Instructions

Prepare the potatoes

Toss the halved baby potatoes with olive oil, Maldon flaky sea salt, freshly cracked black pepper, and a generous sprinkle of fresh parsley.

Air fry at 400°F for 15–20 minutes, shaking the basket halfway through, until golden and crispy on the outside and tender inside. Set aside and keep warm.

Prepare the halibut

Pat the halibut dry with paper towel and cut into thick finger-sized strips, approximately 1 inch wide. Season lightly with Maldon flaky sea salt and freshly cracked black pepper.

Prepare the breading

Place the flour in a shallow bowl. Beat the egg in a second bowl. In a third bowl, combine the panko breadcrumbs, garlic powder, paprika, onion powder, a pinch of Moldove flaky sea salt, and freshly cracked black pepper.

Bread the halibut

Working one piece at a time, lightly coat the halibut in flour, dip into the beaten egg, then press firmly into the seasoned breadcrumbs until completely coated.

Air fry

Arrange the halibut fingers in a single layer in the air fryer, leaving a little space between each piece. Lightly spray or drizzle with olive oil.

Air fry at 400°F for 7–9 minutes, flipping halfway through, until the coating is crisp and golden and the halibut flakes easily with a fork. The fish should reach an internal temperature of 145°F.

Finish

Arrange the crispy halibut fingers and sea salt potatoes on a serving platter and garnish everything generously with fresh chopped parsley. Serve with Wild Canadian Seafood Tartar Sauce and Chipotle Tartar Sauce on the side for dipping, along with fresh lemon wedges for squeezing over the halibut.

Time: 30 minutes

Notes

Halibut’s naturally firm texture makes it especially well suited to breaded fish fingers, staying tender and flaky beneath the crispy panko coating. The simple olive oil potatoes seasoned with Maldon flaky sea salt and fresh parsley make this an easy, complete meal, while the classic and chipotle tartar sauces offer both a traditional and a slightly smoky, spicy option for dipping. Finish with plenty of fresh parsley and a squeeze of lemon just before serving.