Crispy Chili Lime Fried Fish
This crispy chili lime fried fish is packed with bold flavors, zesty lime zest, and a perfectly golden crust—all without using alcohol. Made with chilled sparkling water, this halal-friendly recipe delivers the satisfying crunch and deep flavor of classic fried fish, ideal for family dinners or special occasions.
Ingredients
For the Batter
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 0.5 teaspoon baking powder
- 1 tablespoon chili powder adjust to taste
- 1 teaspoon salt
- 0.5 teaspoon black pepper freshly ground
- 1 lime zested
- 0.5 cup sparkling water chilled, more as needed
For the Fish
- 4 white fish fillets cod, halibut, or tilapia
For Frying
- neutral oil for deep frying
Instructions
Make the Batter
- In a large bowl, whisk together the flour, cornstarch, baking powder, chili powder, salt, and pepper.
- Gradually pour in the chilled sparkling water while whisking until a thick, pourable batter forms.
- Stir in the lime zest. Let the batter rest for 10 minutes.
Fry the Fish
- Heat neutral oil in a deep skillet or fryer to 350°F (175°C).
- Dip each fish fillet into the batter to coat evenly, allowing excess to drip off.
- Fry the fish fillets in batches for 3–4 minutes per side until golden and crisp.
- Transfer the fried fish to a paper towel-lined plate to drain and rest for a few minutes.
Notes
- Use cold sparkling water for the best batter texture.
- Resting the batter helps it bind better to the fish.
- Pat the fish dry before dipping to help the batter stick.