Ingredients

For the Fish Fingers:

• 500 g (about 1 lb) of white fish fillets (cod, haddock, or tilapia)
• 1 cup all-purpose flour
• 1 cup cold sparkling water
• 1 large egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Vegetable oil for frying

For the Crispy Chips:

• 4 large potatoes
• 2 cups ice water
• 1/4 cup cornstarch
• Salt to taste
• Vegetable oil for frying

Instruction

For the Fish Fingers:

1. Prepare the fish: Slice the fish fillets into finger-sized strips. Pat them dry with a paper towel.
2. Make the batter: In a mixing bowl, whisk together the flour, cold sparkling water, egg, salt, pepper, and garlic powder until smooth.
3. Heat the oil: In a deep frying pan or pot, heat vegetable oil to 180°C (350°F).
4. Coat the fish: Dip each fish strip into the batter, ensuring it’s fully coated.
5. Fry: Carefully place the battered fish strips into the hot oil. Fry for 3–5 minutes, turning occasionally, until golden and crispy. Remove and drain on paper towels.

For the Crispy Chips:

1. Cut the potatoes: Peel and cut the potatoes into thick strips. Soak them in ice water for 30 minutes to remove excess starch.
2. Coat with cornstarch: Drain the potatoes and pat them dry. Toss them with cornstarch for extra crispiness.
3. Fry twice: Heat oil to 160°C (320°F). Fry the potatoes for 3–4 minutes, then remove and drain. Increase the oil temperature to 190°C (375°F) and fry them again for 2–3 minutes until golden and crisp.
4. Season: Sprinkle with salt while still hot.

Serve the battered fish fingers with crispy chips alongside tartar sauce, lemon wedges, or your favorite dipping sauce. Enjoy!