Fish & Seafood
Fish Fry
Description
This perfectly tender and delightfully crispy fried fish doesn't lose its crunch.
Ingredients
- Dredge
- 1/4 cup plus 1 tablespoon white rice flour (about 1 3/8 ounces)
- 1/4 cup tapioca flour (about 1 1/8 ounces)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Batter
- 1/2 cup plus 2 tablespoons white rice flour (about 2 5/8 ounces)
- 1/2 cup tapioca flour (about 2 1/8 ounces)
- 1 1/4 teaspoons onion powder
- 1 1/4 teaspoons garlic powder
- 3/4 teaspoon gochugaru or 1/2 teaspoon crushed red pepper flakes
- 3/4 teaspoon baking powder
- 3/4 teaspoon ground turmeric
- 3/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon granulated sugar
- 1 cup cold club soda
- Additional Ingredients
- 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 1/2 teaspoons kosher salt, divided
- 3/4 teaspoon black pepper, divided
- French fries and tartar sauce, for serving
Directions
- Make the dredge
- Whisk together rice flour, tapioca flour, salt, and black pepper in a large bowl until well combined.
- Make the batter
- 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.
