This classic combination is simple, comforting, and incredibly satisfying. Tender, flaky white fish seasoned with smoky spices pairs beautifully with crispy, golden fries and a creamy dipping sauce. Whether you’re cooking for a weeknight dinner or a casual gathering, this recipe guarantees restaurant-quality results at home.

🐟 Ingredients

For the Grilled Fish:

4 fillets of firm white fish (tilapia, cod, haddock, or mahi-mahi)
2 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons paprika (smoked paprika adds deeper flavor)
1 teaspoon dried thyme or oregano
½ teaspoon onion powder
½ teaspoon black pepper
1 teaspoon salt (adjust to taste)
½ teaspoon chili flakes (optional, for heat)
Juice of ½ lemon
Fresh parsley, chopped (for garnish)

🍟 For the Crispy Fries:

4 large russet potatoes
2 tablespoons cornstarch
1 teaspoon salt
½ teaspoon paprika
½ teaspoon garlic powder
Vegetable oil (for frying or baking spray if oven baking)

🥣 Optional Creamy Dipping Sauce:

½ cup mayonnaise
1 tablespoon ketchup
1 teaspoon Dijon mustard
1 teaspoon lemon juice
½ teaspoon garlic powder
½ teaspoon smoked paprika
Pinch of salt and pepper

👨‍🍳 Step-by-Step Instructions

Step 1: Prepare the Potatoes for Extra Crispy Fries

Wash and Peel (Optional):
Scrub the potatoes clean. You can peel them or leave the skin on for rustic fries.
Cut Evenly:
Slice into even sticks about ¼ to ½ inch thick. Uniform size ensures even cooking.
Soak in Cold Water (Important Step):
Place cut fries in a bowl of cold water and soak for at least 30 minutes (or up to 2 hours).
👉 This removes excess starch and helps create crispy fries.
Dry Thoroughly:
Drain and pat completely dry using paper towels or a clean kitchen towel. Moisture prevents crispiness.

Step 2: Season and Cook the Fries

Option A: Deep Frying (Extra Crispy)

Heat oil in a deep pot to 325°F (160°C).
Fry potatoes in batches for 4–5 minutes (they should be soft but not browned).
Remove and rest for 10 minutes.
Increase oil temperature to 375°F (190°C).
Fry again for 2–3 minutes until golden and crispy.
Remove and immediately toss with salt, paprika, and garlic powder.

👉 Double frying creates ultra-crispy fries with fluffy centers.

Option B: Oven-Baked (Healthier Option)

Preheat oven to 425°F (220°C).
Toss dried fries with 2 tablespoons oil and cornstarch.
Spread evenly on a parchment-lined tray (no overlapping).
Bake 35–40 minutes, flipping halfway through.
Season immediately after baking.

Option C: Air Fryer (Quick & Crispy)

Preheat air fryer to 380°F (193°C).
Toss fries with oil and cornstarch.
Cook 15–20 minutes, shaking halfway.
Increase heat to 400°F for final 3–5 minutes for extra crisp.

🐟 Step 3: Prepare the Fish

Pat Dry the Fish:
Moisture prevents proper browning. Use paper towels to dry thoroughly.
Mix the Spice Blend:
In a small bowl combine:
- Garlic powder
- Paprika
- Thyme or oregano
- Onion powder
- Salt
- Black pepper
- Chili flakes (optional)
Season the Fish:
Brush both sides with olive oil.
Evenly coat with spice mixture.
Squeeze lemon juice over the top.
Let rest for 10–15 minutes to absorb flavors.

🔥 Step 4: Grill the Fish

Outdoor Grill Method:

Preheat grill to medium-high heat (375–400°F / 190–200°C).
Lightly oil the grill grates.
Place fish on grill.
Cook 3–4 minutes per side.
Flip only once using a spatula.
Fish is done when it flakes easily and reaches 145°F (63°C) internally.

Stovetop Grill Pan Method:

Heat grill pan over medium-high heat.
Add a small drizzle of oil.
Cook fish 3–4 minutes per side.
Do not move fish too much — it helps form a crust.

Pan-Seared Alternative:

Heat skillet over medium-high heat.
Add 1 tablespoon oil.
Cook fish 3–4 minutes per side until golden.

🥣 Step 5: Make the Creamy Dipping Sauce

Combine mayonnaise, ketchup, mustard, lemon juice, and spices.
Mix until smooth.
Refrigerate 15–20 minutes before serving.

This sauce pairs beautifully with both fish and fries.

🌿 Final Assembly

Place grilled fish fillets on a serving plate.
Sprinkle freshly chopped parsley.
Serve hot crispy fries on the side.
Add lemon wedges and dipping sauce.
Optional: Sprinkle a little flaky sea salt over fish before serving.

💡 Expert Tips for Perfect Results

✔ Choose the Right Fish

Cod and haddock are flaky and mild.
Tilapia is budget-friendly.
Mahi-mahi is firmer and meatier.

✔ Don’t Overcook

Fish cooks fast. Overcooked fish becomes dry.

✔ High Heat = Better Crust

Medium-high heat ensures beautiful golden browning.

✔ Let Fries Rest After First Fry

This creates steam release and makes them crispier in the second fry.

✔ Cornstarch Trick

Light coating of cornstarch makes fries extra crunchy.

🌶 Flavor Variations

Cajun Style

Replace thyme with Cajun seasoning.

Lemon Butter Finish

Melt 2 tablespoons butter with garlic and drizzle over fish before serving.

Spicy Kick

Add cayenne pepper or hot sauce to seasoning mix.

Herb Crusted

Mix chopped fresh herbs (parsley, thyme, dill) with spices.

🥗 What to Serve with It

Coleslaw
Grilled vegetables
Garlic bread
Fresh green salad
Steamed rice (instead of fries for lighter option)

🧊 Storage & Reheating

Store:

Fish: Up to 2 days in refrigerator.
Fries: Best eaten fresh but can be stored 1 day.

Reheat:

Air fryer at 375°F for 5–7 minutes.
Avoid microwave (makes fries soggy).

🥗 Nutrition (Approximate Per Serving)

Calories: 550–700 (depending on cooking method)
Protein: 35–40g
Carbs: 45–60g
Fat: 25–35g

❤️ Why This Recipe Works

This recipe balances:
✔ Smoky seasoning
✔ Crispy texture
✔ Tender flaky interior
✔ Creamy dipping contrast
✔ Fresh herb brightness

The spice blend enhances the mild fish without overpowering it, while the double-cook method guarantees fries that are crunchy outside and fluffy inside.

Grilled Fish with Crispy Fries