Halal Fish and Chips
A British classic prepared with halal fish.
Servings: 4 servings
Calories: 500kcal
Ingredients
For the Fish:
- 4 fillets of cod, haddock, or pollock (halal-certified)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 cup sparkling water (or club soda for extra crispiness)
- Salt and pepper to taste
For the Chips:
- 4 large potatoes, peeled and cut into thick slices
- Vegetable oil for frying
- Salt to season
Optional Toppings:
- Lemon wedges
- Malt vinegar (halal-certified)
- Tartar sauce
Instructions
Prepare the Chips
- Peel and cut potatoes into thick, chip-sized slices. Soak them in cold water for 30 minutes to remove excess starch.
- Heat vegetable oil in a deep fryer or large pot to 320°F (160°C).
- Drain the potatoes, pat them dry, and fry in batches for 5-6 minutes until pale and soft. Remove and set aside.
Prepare the Fish Batter
- In a mixing bowl, combine flour, baking powder, garlic powder, paprika, salt, and pepper.
- Gradually whisk in sparkling water until you achieve a smooth, thick batter.
Fry the Fish
- Heat the oil to 375°F (190°C).
- Pat the fish fillets dry and lightly coat them in flour to help the batter stick.
- Dip the fish into the batter, ensuring it’s fully coated, and carefully lower it into the hot oil.
- Fry for 4-6 minutes until the batter is golden and crispy. Remove and place on a paper towel to drain excess oil.
Second Fry for Chips
- Increase the oil temperature to 375°F (190°C).
- Fry the pre-cooked chips a second time for 2-3 minutes until golden and crisp. Drain and season with salt.