📝 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.
