Halal Crispy Fish and Chips
A delightful and satisfying dish featuring crispy battered fish and fluffy chips, perfect for family gatherings or cozy evenings.
Ingredients
For the Fish
- 1 pound white fish fillets (like cod or tilapia)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup sparkling water (chilled)
- Oil for frying (vegetable or canola)
For the Chips
- 4 large potatoes (russet are great!)
- Salt to taste
- Optional: malt vinegar for serving
Instructions
Preparation
- Peel and cut the potatoes into thick chips. Rinse them in cold water to remove excess starch, then pat dry.
- Soak the cut potatoes in cold water for about 30 minutes to achieve the perfect texture.
- In a bowl, mix the flour, baking powder, and salt. Slowly add the chilled sparkling water while whisking until you achieve a smooth batter—it should be slightly thick.
Cooking
- In a deep pan or fryer, heat the oil to 350°F (175°C).
- Add the soaked and dried chips to the hot oil in batches. Fry until they are pale gold and tender (about 5–7 minutes). Remove with a slotted spoon and drain on paper towels.
- Dip each fish fillet into the batter, letting excess drip off. Carefully place into the hot oil. Fry until golden and crispy (about 4–5 minutes on each side). Use a slotted spoon to remove and drain on paper towels.
- Season with salt and serve your Halal Crispy Fish and Chips hot with your favorite toppings!
Notes
For a gluten-free version, swap out regular flour for a gluten-free all-purpose blend. Ensure the oil is hot enough before adding the fish to avoid soggy batter. Fry in small batches to maintain the oil temperature for optimal crispiness. Store in an airtight container; fried items will last in the fridge for 2-3 days.