Prepare the Fries: Place the cut potatoes in a large bowl of cold water for at least 30 minutes to remove excess starch. Drain and pat them very dry with a clean kitchen towel or paper towels.
Heat the Oil: In a large, heavy-bottomed pot or deep fryer, heat 4-5 cups of vegetable oil over medium-high heat until it reaches 325°F (160°C).
First Fry for Potatoes: Carefully add the potatoes to the hot oil in batches, making sure not to overcrowd the pot. Fry for 5-7 minutes until softened but not browned. Remove with a slotted spoon and place on a wire rack set over a baking sheet to drain.
Prepare the Fish Batter: While potatoes drain, in a large bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, and garlic powder. Gradually pour in the very cold sparkling water, whisking just until combined. A few lumps are okay; overmixing will make the batter tough.
Make the Tartar Sauce: In a small bowl, combine the halal mayonnaise, chopped pickles, fresh dill/parsley, lemon juice, salt, and pepper. Mix well and refrigerate until serving.
Increase Oil Temperature: Increase the oil temperature to 375°F (190°C).
Second Fry for Potatoes: Carefully return the partially cooked fries to the hot oil in batches. Fry for another 3-5 minutes, or until golden brown and crispy. Remove with a slotted spoon, season immediately with salt, and transfer to a clean wire rack.
Batter and Fry the Fish: Pat the fish fillets completely dry. Dip each fillet into the prepared batter, ensuring it’s fully coated, allowing any excess to drip off. Carefully lower one or two fillets into the hot oil, ensuring not to overcrowd. Fry for 4-6 minutes, flipping halfway through, until golden brown and cooked through (internal temperature should reach 145°F/63°C). Remove with a slotted spoon and place on a wire rack to drain. Repeat with remaining fish.
Prepare the Side Salad: In a medium bowl, combine mixed greens, cherry tomatoes, and diced cucumber. Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss gently to combine.
Serve: Plate the crispy fish, golden fries, and a generous portion of the side salad. Serve immediately with lemon wedges and the homemade tartar sauce. Enjoy!
💡 Chef’s Tips
For Extra Crispy Fries: Don’t skip the double-frying! The first fry cooks the potatoes through, and the second fry at a higher temperature creates that irresistible golden crispiness.
Maintain Oil Temperature: Using a kitchen thermometer is crucial for perfect frying. If the oil gets too cold, the food will absorb too much oil; if too hot, it will burn outside and remain uncooked inside. Fry in batches to help maintain the correct temperature.
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