@ahmed.eat: This is one of those recipes that looks impressive, takes very little effort, & somehow always disappears first. Ultra crispy on the outside, light & puffy batter, flaky juicy fish inside. & honestly, it's a nice break from making chicken every single time. Steps: Tartar sauce: In a bowl, combine mayonnaise, finely chopped pickles & capers, dill, garlic powder, lemon juice, salt, & pepper. Mix well & place in the fridge until you finish everything else. Prep the fish: Cut the fish into whatever size you prefer. For sandwiches, I like pieces the same size of the bun, for serving as is, larger pieces work great too. Season the fish lightly with salt & leave aside for a few minutes. Heat the oil: Heat frying oil to 175°C (350°F). Make the batter: In a bowl, combine flour, cornstarch, baking powder, salt, black pepper, garlic powder, & tiny bit of tumeric for color. Pour in the ice-cold sparkling water & mix well. The final batter should have the consistency of pancake batter. Batter & fry: Pat the fish dry one final time so the batter sticks well. Coat completely in the batter & immediately transfer to the hot oil. Fry for about 4–6 mins depending on thickness until deeply golden, crispy, & puffed. Remove to a rack & immediately sprinkle with a little salt while hot. Serve: Serve with tartar sauce, fries, rice, or salad. Or turn it into a sandwich: bun → tartar sauce → lettuce (optional) → crispy fish → more tartar sauce → top bun. If you're going for a Filet-O-Fish style sandwich, a slice of American cheese works too. Crispy outside. Juicy inside. And proof that fish deserves way more attention than it usually gets. Ingredients (Serves 3): Fish: 500g white fish fillets (Eshr Bayad) 1 tsp salt Tartar Sauce: ½ cup mayonnaise 2 tbsp pickles, finely chopped 1 tbsp capers, finely chopped 1 tbsp dill ½ tsp garlic powder 1 tbsp lemon juice Salt & black pepper to taste Batter: 1 cup flour ½ cup cornstarch 1 tsp baking powder 1 tsp salt ½ tsp black pepper 1 tsp garlic powder ¼ tsp turmeric 1¼ cups ice-cold sparkling water For frying: Neutral oil for deep frying

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Saturday 13 June 2026 11:19:11 GMT