There's nothing quite like biting into a perfectly golden, crispy piece of My version takes this classic comfort food to new heights with perfectly seasoned fish, crunchy fries, a bright, zesty salad, and a creamy, spicy mayo that ties it all together. It's a delightful, complete meal that's surprisingly simple to make at home!
📜 Ingredients
For the Crispy Fish:
2 large (approx. 6-8 oz each) white fish fillets (like cod, tilapia, or haddock), thawed and patted dry
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional, for a kick)
1 large egg, whisked with 1 tablespoon water
4-5 cups neutral oil (vegetable, canola, or sunflower) for deep frying
For the Golden Fries:
2 large russet potatoes, peeled and cut into 1/4-inch thick fries
Salt to taste
For the Zesty Salad:
2 cups mixed salad greens (romaine, butter lettuce)
1/2 cup cherry tomatoes, halved, or 1 medium tomato, diced
1/4 small red onion, thinly sliced
2 tablespoons olive oil
1 tablespoon fresh lime juice
Pinch of salt
Pinch of black pepper
For the Spicy Mayo:
1/2 cup halal mayonnaise
1-2 tablespoons Sriracha or chili garlic sauce (adjust to desired spice level)
1 teaspoon fresh lime juice
Garnish:
Lime wedges
📝 Instructions
- Prepare the Fish: Pat the fish fillets thoroughly dry with paper towels. In a shallow dish, combine flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). In another shallow dish, whisk the egg with water. Dredge each fish fillet first in the egg mixture, allowing excess to drip off, then thoroughly coat in the seasoned flour mixture, pressing gently to adhere. Place on a wire rack while you prepare the oil.
- Fry the Fries: Heat the neutral oil in a large deep pot or Dutch oven to 325°F (160°C). Carefully add the potato fries in batches, being careful not to overcrowd the pot. Fry for 4-6 minutes until softened and light golden. Remove with a slotted spoon to a paper towel-lined plate. Increase oil temperature to 375°F (190°C). Return the par-fried fries to the hot oil and fry for another 2-4 minutes until golden brown and crispy. Remove, drain, and season immediately with salt. Keep warm.
- Fry the Fish: Carefully lower the breaded fish fillets into the hot oil (350°F / 175°C). Fry for 4-6 minutes per side, depending on thickness, until deeply golden brown and cooked through. The internal temperature should reach 145°F (63°C). Remove with a slotted spoon and place on a wire rack over a baking sheet to drain any excess oil.
- Make the Spicy Mayo: In a small bowl, whisk together the halal mayonnaise, Sriracha (or chili garlic sauce), and fresh lime juice until well combined and smooth. Taste and adjust spice or tanginess as needed.
- Assemble the Salad: In a medium bowl, combine the salad greens, diced tomato, and thinly sliced red onion. Drizzle with olive oil and fresh lime juice, then season with salt and pepper. Toss gently to combine.
- Serve: Arrange the crispy fried fish, golden fries, zesty salad, and a small ramekin of spicy mayo on plates. Garnish generously with fresh lime wedges. Serve immediately and enjoy!
💡 Chef's Tips
- For extra crispy fries, soak cut potatoes in cold water for 30 minutes, then pat thoroughly dry before frying. This removes excess starch, leading to a crispier result.
- Don't overcrowd the frying pan or pot when cooking; this will lower the oil temperature and result in soggy food. Fry in batches for the best crispy outcome.
