Extra-Crispy Fried Fish
Adam Evans, of Automatic Seafood and Oysters in Birmingham, Alabama, serves up this perfectly tender and delightfully crispy fried fish that never seems to lose its crunch, even in takeaway containers. His secret is in the dredge. Gluten-free tapioca flour and rice flour team up with effervescent club soda in this light batter that becomes exceptionally crispy-and stays that way up to an hour after cooking. Delicious on its own, this fish also makes great sandwiches and tacos.
Recipe Summary test
Look for gochugaru at Korean grocery stores, or find it online at spicejungle.com.
Lime-scented dry Riesling: Penfolds Bin 51