Extra-Crispy Fried Fish

Name: Extra-Crispy Fried Fish
Total time: 25 min
Yield: 2 to 4
Ingredients: ¼ cup plus 1 tablespoon white rice flour (about 1 3/8 ounces); ¼ cup tapioca flour (about 1 1/8 ounces); 1 teaspoon kosher salt; ½ teaspoon black pepper; ½ cup plus 2 tablespoons white rice flour (about 2 5/8 ounces); ½ cup tapioca flour (about 2 1/8 ounces); 1 ¼ teaspoons onion powder; 1 ¼ teaspoons garlic powder; ¾ teaspoon gochugaru or 1/2 teaspoon crushed red pepper; ¾ teaspoon baking powder; ¾ teaspoon ground turmeric; ¾ teaspoon black pepper; ½ teaspoon kosher salt; ½ teaspoon granulated sugar; 1 cup cold club soda; 8 cups peanut oil; 1 pound (1- to 1 1/2-inch-thick) skinless mahi-mahi or flounder fillets, or skin-on brown trout fillets (4 fillets); 1 ½ teaspoons kosher salt, divided; ¾ teaspoon black pepper, divided; French fries and tartar sauce, for serving

3 Ratings
3 Reviews

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.

By Adam Evans

July 2021

Gallery

Credit: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell

Recipe Summary test

active:

20 mins

total:

25 mins

Yield:

2 to 4

Directions

Make the dredge

Step 1
Whisk together rice flour, tapioca flour, salt, and black pepper in a large bowl until well combined.

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Make the batter

Step 2
Whisk together rice flour, tapioca flour, onion powder, garlic powder, gochugaru, baking powder, turmeric, black pepper, salt, and sugar in a large, shallow bowl until well combined. Just before frying fish, whisk in club soda until well combined.
Step 3
Heat oil in a 10-inch straight-sided skillet or Dutch oven to 375°F. Season fillets evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
Step 4
Place 2 fillets in dredge mixture, pressing mixture onto fillets; gently shake off excess. Dip fillets in batter, allowing any excess batter to drip off. Place battered fillets in hot oil, and cook, turning occasionally, until golden brown and cooked through, 3 to 4 minutes. Transfer fillets to a wire rack set inside a rimmed baking sheet; season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Repeat frying process with remaining fillets, salt, and pepper. Serve with fries and tartar sauce.

Note

Look for gochugaru at Korean grocery stores, or find it online at spicejungle.com.

Suggested Pairing

Lime-scented dry Riesling: Penfolds Bin 51

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Anonymous

08/31/2021

Very crisp, tried with two different thicknesses of fish and was best with the thicker filet.

Patricia Burzo

07/23/2021

I followed the recipe as written using Pacific Cod. It was absolutely the lightest crispiest fried fish I've had probably ever. You got to taste the fish in addition to the crispy. I also heated them up the next day in the toaster oven and use them for fish tacos and they crushed right back up !definitely worth a try!

Anonymous

06/26/2021

It was like the batter wasn’t even there. No crunch. Whisking the seltzer seemed to thin the batter out and I pulled out pieces of fish with fried dredge but nothing else. Inedible.

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Extra-Crispy Fried Fish

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Ingredients

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Reviews (3)

All Reviews for Extra-Crispy Fried Fish

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Extra-Crispy Fried Fish

Gallery

Recipe Summary test

Ingredients

Directions

Note

Suggested Pairing

Reviews (3)

All Reviews for Extra-Crispy Fried Fish