BEST CRISPY HALAL FISH & CHIPS (AUTHENTIC & SUPER CRUNCHY)
Description
This Halal-friendly classic fish and chips recipe gives you light, super-crunchy, golden around tender flaky fish. The secret? An ice-cold fizzy batter, a touch of cornstarch, and a double-fry method for the chips. Everything is cooked in vegetable oil to keep it fully halal.
Perfect for weeknight dinners, gatherings, or a comforting treat.
TOTAL TIME
SERVES: 4 people
INGREDIENTS
For the Fish
4 white fish fillets (cod, haddock, pollock, tilapia)
Salt & pepper — to season
1 cup all-purpose flour
½ cup cornstarch
1 tsp baking powd
1 tsp paprika
½ tsp garlic powder (optional)
½ tsp black pepper
1 tsp sa
1 to 1¼ cups ice-cold sparkling water (or sparkling soda water)
1–2 cups extra flour for dusting
Vegetable or canola oil (for frying)
Lemon wedges
For Crispy Chips (Fries)
4–5 large potatoes (Maris Piper or Russet ideal)
Salt
Oil for frying
Optional Extra
Malt vinegar (halal versions only)
Tartar sauce
Chili flakes
Fresh parsley
STEP-BY-STEP INSTRUCTIONS
STEP 1 — Prepare the Chips (Double Fry Method)
1. Peel and cut potatoes
Cut into thick chips (about 1.5–2 cm thick).
Rinse until water runs clear to remove starch
2. Parboil
Place in salted water and boil for 5–7 minutes
They should be soft on the outside but not falling apart
Drain and let them air-dry
3. First Fry (Blanching)
Heat oil to 150°C (300°F)
Fry chips for 5–7 minutes, until pale and soft but NOT golden
Remove and let rest on a tray
4. Final Fry
Increase oil temperature to 190°C (375°F)
Fry again for 2–3 minutes until crispy and golden
Season with salt immediately
STEP 2 — Prepare the Fish
1. Pat fish dry completely
Moisture = soggy batter. Use paper towels
Season
Sprinkle salt and pepper on both sides
Dust in flour
Lightly coat fish in plain flour
Shake off excess (important for adhesion)
STEP 3 — Make the Ultra-Crispy Batter
Bowl mixture
1 cup flour
½ cup cornstarch
1 tsp baking powd
Salt, pepper, paprika, garlic powder
Add cold sparkling water
Gently whisk in ICE-COLD sparkling water until batter is like pancake batter—smooth but not too thick.
Tip
Keep batter in the fridge; cold batter = extra crispy.
STEP 4 — Fry the Fish
1. Heat oil
Heat to 180°C (355°F)
2. Dip fish
Dip seasoned, floured fish into the batter.
Let excess drip off
Fry
Fry one piece at a time for 4–6 minutes until
Deep golden
Floating
Crispy
Drain
Place on wire rack—not paper towels (prevents sogginess).
SERVING
Serve fish and chips with:
Halal malt vinegar or lemon
Tartar sauce
Salt
Fresh parsley
Mushy peas (optional)
TIPS FOR THE BEST RESULTS
Cold batter + hot oil = maximum crisp
Sparkling water or soda adds air = light, bubbly texture
Cornstarch prevents heavy
Do NOT overcrowd frying oil
Let fish sit for 1 minute before flipping
Rest cooked fish on a wire rack, not paper
Q & A — Frequently Asked Questions
Q: Whih fish is best for halal fish and chips
A: Cod, haddock, pollock, basa, and tilapia are all halal-friendly and great for frying
Can I use non-carbonated wate
Yes, but the batter will be less crispy. Carbonation = better bubbles
Most common reasons
Fish too wet
Oil not hot enou
No flour dusting before
Batter too runny
Is malt vinegar halal
Classic malt vinegar is considered halal by many scholars, but some prefer barley-derived vinegar that is certified halal. If unsure, use
Apple cider vinegar
Lemon juice
Can I bake instead of fry
Yes, but fish will not be as crispy. Air-fryer works
200°C (400°F), 12–15 minutes
Spray oil on both sides
Can the batter be made ahead
No — it must be used immediately while cold and fizzy
How do I keep fish warm without losing crispiness
Place fish in a 120°C (250°F) oven on a wire rack until serving
If you’d like, I can also provide
Printable version
Air-fryer method
Gluten-free version
Spicy battered fish