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Bang Bang Halibut

If you’ve got fresh halibut, you need to try this Bang Bang Halibut recipe! It is a fun twist on a typical fried fish, coated in the best sweet chili sauce, and then drizzled with a bopping bang bang sauce that brings the whole thing together.

Bang Bang Halibut

Bang Bang Halibut

You’ve probably heard of Bang Bang Shrimp before, but Bang Bang recipes aren’t exclusive to prawns and shrimp! You can bang bang just about any seafood if you really want to, but one of my favorite things to do with it are these little breaded and fried halibut bites.

Halibut is often referred to as the “steak of the sea” because of its meaty firm texture, and it is prized among fishermen for being exceedingly fun to catch. If you can get past the rigamarole it takes to actually get to the halibut grounds, that is. Halibut fishing is not for the weak, that’s for sure! Thankfully, this fish is available commercially, so even if you can’t get out on a boat out on the ocean, you can still enjoy this delicious fish.

Try our Simple Grilled Halibut too!

Bang Bang Halibut

Bang Bang Halibut shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

  • Halibut
  • Flour
  • Panko
  • Salt
  • Onion powder
  • Granulated garlic
  • Cayenne pepper powder
  • Chinese five spice
  • Momofuku tingly salt (optional)
  • Eggs
  • Cilantro
  • Sweet chili sauce
  • Bang bang sauce
  • Oil

Make our Homemade Sweet Chili Sauce!

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Bang Bang Halibut

How to make Bang Bang Halibut

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.



Cut the fish into cubes. Mix up the seasonings and sprinkle all over the fish. Make up the breading.



Get the oil preheating over medium heat on the stove. You’re aiming for 350°F for frying.



Bread the fish and fry in batches.



Toss the cooked breaded fish bites with the sweet chili sauce. Drizzle with the bang bang sauce.



Enjoy with some steamed rice and stir fried vegetables.

Try with some Grilled Vegetables!

Bang Bang Halibut

Bang Bang Halibut FAQ

Can you make your own bang bang sauce?

Yes! It is SO easy, and you probably have all the ingredients already. Here’s the recipe:

Bang Bang Sauce
  • ½ cup mayonnaise
  • 2 tablespoons sweet Thai chili sauce
  • 1 tablespoon Sriracha sauce
  • 1 teaspoon rice vinegar

Can this be made in advance?

Fried fish is best served right after it is cooked. I wouldn’t recommend making this in advance.

What’s the best way to store and reheat leftovers?

First, make sure you only toss as much as you can eat in one sitting in the sweet chili sauce. Then, you can store it in any airtight storage container you have around. Reheat in an air fryer for the best results. Toss in the sauce right before serving.

Try our Air Fryer Parmesan Crusted Halibut

Bang Bang Halibut

More great fish recipes to love!

We LOVE fish around here, and that’s a good thing because we catch a lot of it! We’re basically Bubba Gump’ing all the fish recipes we possibly can, and you get to be the beneficiary of all of our experiments.

  • Beer Battered Halibut and Chips is crispy and delicious and as good as any fish and chips you can find at a restaurant. Make it at home, along with some homemade tartar sauce!
  • If you have fresh salmon, you’re going to need to try this Traeger Orange Salmon recipe. It is bright and fresh and the perfect compliment to one of the world’s tastiest fish.
  • We splurged and used Bluefin tuna for our Tuna Poke Bowl, but any fresh tuna will do! Poke bowls are easy to make at home, and make a great lunch or dinner.
  • The roux is the most important starting point for a good gumbo, so take your time and make sure that you’ve got plenty of time to enjoy this homemade Seafood Gumbo.
  • This kind of fish isn’t typically found in the grocery store, but if you are lucky enough to get your hands on some, this Sturgeon with Lemon Cream Sauce recipe is a great way to honor this epic fish. Also – the recipe works with any kind of white fish you’ve got, so don’t let a lack of sturgeon stop you!
  • Lingcod is my favorite fish, but it isn’t widely available outside of the West coast. You can use our Grilled Lemon Pepper Lingcod recipe for snapper, halibut, true cod, walleye, or whatever the freshest white fish is near you.
  • Pellet Grill Lingcod with Wine and Garlic is a dish our kids ask for ALL the time. Which is nice, since it is also one of the easiest recipes to whip up. We serve it on a big pile of pasta and don’t regret our life choices for even a minute.
  • This Fried Walleye gets rave reviews on Pinterest all the time. People love how crispy it is, and how the breading stays ON the fish and doesn’t fall off.
  • Traeger Cioppino features fish, shrimp, clams, and crab for a Pacific Northwest feast! We make it on our Traeger because I love that wood fire flavor with fish and seafood! If you would rather, this one can definitely be made on the stovetop instead.
  • Cobia is not a PNW fish, but we were fortunate enough to get some on a trip to Florida with some friends. If you’ve got some, our Cobia with Mango recipe is the perfect way to use it!
  • Grilled Rockfish is simple, delicious, packed with flavor, and works with any whitefish recipe.
  • Our Togarashi Smoked Salmon is a fun twist on traditional smoked salmon. The spicy kick from the togarashi is a great compliment to the bold smoke flavor of the salmon.
  • Walleye with Lemon Cream Sauce is delicious and one of the best recipes to use with fresh walleye! You and your family will love it!

Bang Bang Halibut
Yield: 8 servings

Bang Bang Halibut

Bang Bang Halibut

These crunchy halibut bites are tossed in sweet chili sauce and then drizzled with bang bang sauce for the best bite of fish you can imagine!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 2 pounds halibut
  • 1 cup flour
  • 1 cup panko
  • 2 teaspoon salt, separated
  • 1 teaspoon onion powder
  • 1 teaspoon granulated garlic
  • 1/4 teaspoon cayenne pepper powder
  • 1/2 teaspoon Chinese five spice
  • 1 teaspoon Momofuku tingly salt (optional)
  • 3 eggs
  • 1 tablespoon chopped cilantro
  • 1 cup Thai sweet chili sauce
  • 1/4 cup bang bang sauce
  • 4 cups cooking oil


  1. Cut the fish into 1/2”-3/4” cubes.
  2. Combine the onion powder, 1 teaspoon of the salt, garlic powder, cayenne, tingly salt, and Chinese five spice and sprinkle evenly over all the fish.
  3. Get two bowls out. In one bowl, add the rest of the salt, flour, and panko and mix. In the other bowl, crack the three eggs into it and mix it thoroughly with a fork.
  4. Dip you fish into the egg mixture, and get a nice even coat on the fish and then place the fish directly into the panko/flour mix and toss until all side are coated.
  5. Remove fish from the dry mix and set aside.
  6. Pour the oil into a medium size sauce pan and heat it up to 350°F.
  7. Add in as much of your fish into the hot oil as you can without the pieces sticking together and cook for 3-4 minutes until it is golden brown.
  8. Remove your fish from the oil and let the oil drip off. Repeat until all of the fish bites are cooked.
  9. Place the fried fish into a medium size bowl, pour the sweet chili sauce on top, and toss it gently until all sides are coated.
  10. Plate your fish on top of rice and drizzle some of the bang bang sauce on top and add some cilantro.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 340Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 138mgSodium: 1057mgCarbohydrates: 41gFiber: 1gSugar: 18gProtein: 32g

Nutrition data provided here is only an estimate.

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Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.

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