Gordon Ramsay’s Potato Crusted Halibut Was My Midweek Reset

It was a Tuesday. I was tired. Like, “don’t-even-want-to-chew” tired. But I had halibut in the fridge and some sad-looking dehydrated potatoes in the pantry. And I’d just watched a Gordon Ramsay clip where he basically sneered at bland fish. So I took it as a personal challenge.

This is how Potato-Crusted Halibut happened—powered by spite, carbs, and Dijon mustard.

What Gordon Ramsay Would Do

If Gordon were standing behind me (God help us all), he’d be screaming about texture. Crunch on top, flaky in the middle, flavor in every damn bite. He keeps this one stupid simple: rehydrate potatoes, mash them into a crispy crust with seasoning, slap it on some good fish, bake. No flour dredging. No egg wash. Just raw mustard swagger.

It’s the kind of dish he could probably throw together blindfolded with one arm tied back and still get a Michelin star.

What I Changed (And Why)

First off, I didn’t have halibut. I used cod. Sorry, Gordon. (But also, cod’s cheaper and still flaky.)

Second—tiny disaster—I overhydrated the potato shreds. They went from “crispy crust potential” to “weird hashbrown paste.” I had to squeeze them like they owed me money just to get the texture back.

Also, I used a bit more mustard than the recipe said. Not because I’m fancy. Just because I like a tangy slap in the face.

How It Turned Out

Honestly? It shouldn’t have worked. The potato layer looked too thick, I thought it’d go soggy, and halfway through baking it smelled like diner food. Not in a good way.

But then—MAGIC. The edges crisped up, the fish flaked perfectly, and that lemon pepper seasoning came through like a hero. It had crunch. It had flavor. It had drama.

Also: zero pans to clean except the baking sheet. That’s a spiritual win.

So, Was It Worth It?

Yeah. And I didn’t even want to cook.

This is one of those “fake fancy” meals. You serve it and people think you worked hard, but really you just smooshed potatoes on fish and hit bake.

Will I make it again? Absolutely. Especially on days when I want to feel accomplished without actually trying.

How to Make Potato Crusted Halibu

If you’ve got 30 minutes and some random white fish, this one’s a no-brainer. Crispy, flaky, tangy, and you don’t even need a frying pan.

Smart Tips

• Squeeze those potatoes. Don’t skip this or they won’t crisp up—pretend you’re making snowballs.
• Use more mustard than you think. It disappears into the crust, trust me.
• Try cod or tilapia if you’re broke like me. Halibut is great, but it’s expensive.
• Air fryer for leftovers = game changer. It makes them crispy again, swear.
• Season the potato mix well. It’s carrying most of the flavor

FAQs

can i skip the mustard?
not really. it helps the crust stick and adds flavor. but you could use mayo in a pinch.

what if i don’t have dehydrated potatoes?
grate a raw potato, squeeze it dry, and pray. it’s messier but works.

can i make it in an air fryer?
YES. 375°F for about 10–12 mins. Check early though, fish cooks fast.

how do i reheat leftovers?
air fryer or oven only. the microwave will make it sad and floppy.