Crispy Kataifi-Crusted Fish & Chips

Golden, crunchy, and beautifully textured — this Kataifi-Crusted Fish & Chips reinvents a classic comfort dish using Eastanbul Dried Kataifi for an ultra-crispy exterior. The delicate shredded filo creates a light, airy crunch that perfectly complements flaky white fish. Served with fries and a creamy herb dip, it’s a Mediterranean-inspired upgrade to a beloved favorite.

Chef’s Tip: Press the kataifi firmly onto the fish before frying or baking to ensure it adheres well and forms an even, golden crust.

Ingredients

• 4 white fish fillets (cod or haddock)
• 2 cups Eastanbul Dried Kataifi 
• 2 eggs (beaten)
• ½ cup all-purpose flour
• ½ tsp salt
• ½ tsp Eastanbul Black Pepper Coarse 
• ½ tsp Eastanbul Garlic Powder  (optional)

• Oil for frying (or olive oil spray for baking)

Directions

1. Pat the fish fillets dry and season with salt and black pepper.
2. Lightly coat each fillet in flour, shaking off excess.
3. Dip into beaten eggs, ensuring full coverage.
4. Place the Eastanbul Dried Kataifi on a plate.
5. Press the kataifi firmly onto the fish, coating evenly on all sides.
6. Heat oil to 350°F (175°C).
7. Fry the coated fillets for 4–5 minutes per side until golden brown and cooked through. OR Bake at 400°F (200°C) for 15–18 minutes, spraying lightly with olive oil, until crisp and flaky.
8.  Serve hot with fries, peas, and tartar sauce.

Recipe Products

Eastanbul Dried Kataifi

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Eastanbul Dried Kataifi

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Eastanbul Garlic Powder

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Eastanbul Black Pepper Coarse

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