Grilled Fish with Crispy Fries

**Instructions**:

**For the Fish**:
1. **Prep the Fish**: Start by rinsing the fish fillets under cold water and patting them dry with paper towels. This helps to remove excess moisture and ensures a good sear when grilling.

2. **Season the Fish**: Brush the fillets lightly with olive oil, then season both sides with salt, pepper, and garlic powder. Squeeze fresh lemon juice over the fillets for extra flavor. You can also sprinkle some fresh herbs like parsley, dill, or thyme for an aromatic touch.

3. **Grill the Fish**: Preheat your grill or grill pan to medium-high heat. Place the fish on the grill and cook for about 3-4 minutes per side (depending on the thickness of the fillets) until the fish is opaque and easily flakes with a fork. If you’re using skin-on fish, start grilling skin-side down to achieve a crispy skin.

4. **Finish with Lemon**: Once the fish is cooked, squeeze a little more fresh lemon juice over the top to enhance the flavor and serve.

**For the Fries**:
1. **Prepare the Potatoes**: Peel the potatoes (optional) and cut them into thin strips, about 1/4-inch wide. Soak the fries in a bowl of cold water for at least 30 minutes to remove excess starch, which helps achieve a crispier fry.

2. **Double Frying Method** (For Crispy Fries):
– **First Fry**: Heat vegetable oil (or your preferred frying oil) in a deep pan or fryer to 350°F (175°C). Carefully add the soaked fries in batches, ensuring they don’t overcrowd the pan. Fry for about 3-4 minutes until the fries are soft and pale but not golden.
– **Drain**: Remove the fries from the oil and let them drain on paper towels. Allow them to cool for 10-15 minutes. This step helps achieve the perfect crispness when frying a second time.

– **Second Fry**: After the fries have cooled, heat the oil again to 375°F (190°C). Fry the potatoes in batches until they are golden brown and crispy, about 2-3 minutes.

3. **Season the Fries**: Once the fries are crispy, remove them from the oil and drain on fresh paper towels. While the fries are still hot, sprinkle with salt, garlic powder, paprika, and any additional seasonings you like. For an extra indulgent touch, you can toss the fries in grated Parmesan or fresh herbs.

**Serving**: Plate the grilled fish fillets alongside a generous serving of crispy fries. You can also add a side of fresh greens or a tangy dipping sauce, like tartar sauce or aioli, to complete the meal.

#### Tips for the Perfect Grilled Fish with Crispy Fries

1. **Choose the Right Fish**: The texture and flavor of the fish are crucial. Opt for firm, white fish for grilling. If using a more delicate fish like salmon, be careful not to overcook it, as it can dry out quickly.

2. **Preheat the Grill**: A well-heated grill is essential to achieving those signature grill marks and a nicely seared exterior. Preheat your grill or grill pan to medium-high heat for best results.

3. **Soak the Fries**: Soaking the fries before frying helps remove excess starch and results in a crispier texture. If you’re short on time, a quick rinse under cold water will suffice.

4. **Double Frying for Extra Crunch**: Double frying the fries creates the perfect texture – a crispy, golden exterior with a soft, fluffy interior. If you prefer a healthier version, you can bake the fries at a high temperature with a little olive oil instead.

5. **Serve Immediately**: Both the fish and fries are best served hot and fresh. If you’re preparing both components ahead of time, keep them warm in the oven until ready to serve.

#### Conclusion: A Meal That Delights

Grilled fish with crispy fries is a timeless, comforting dish that never goes out of style. With its delicate, smoky fish paired with the satisfying crunch of golden fries, this meal is sure to please anyone at the table. Whether enjoyed on a sunny summer evening or a cozy winter night, this dish offers a perfect balance of fresh, bold flavors and comforting textures. It’s simple, flavorful, and incredibly satisfying – a true crowd-pleaser that’s easy to prepare and impossible to resist.