Crispy Fried Fish
The secret to fish that stays crisp long after it hits the plate isn't a complex batter, but moisture control. When the surface of the fish is dry, the crust adheres instantly and crisps rather than steams.
Control the moisture, control the crunch.
Pat your fish dry with paper towels until they feel tacky. If you leave moisture on the surface, your crust will turn gummy the moment it enters the oil.
- Heavy-bottomed cast iron skillet or Dutch oven
- Thermometer
- Wire cooling rack
- Tongs
What goes in.
- 1.5 lbfirm white fish fillets, such as cod or haddock
- 1 cupcornstarch
- 1 tspkosher salt
- 0.5 tspblack pepper
- 0.5 tsppaprika
- 2 cupsneutral frying oil, such as grapeseed or canola
The Golden Recovery
The oil temperature will drop when you add cold fish. Keep your burner high enough to maintain 375°F, but never overcrowd the pan, or you will end up with greasy, pale fish.
The method.
Prep the fish
Cut the fillets into uniform pieces. Pat them thoroughly dry with paper towels.
Mix the dredge
Whisk the cornstarch, salt, pepper, and paprika in a shallow bowl until uniform.
Heat the oil
Pour oil into your skillet to a depth of at least one inch. Bring to 375°F over medium-high heat.
Dredge
Press each piece of fish into the cornstarch mixture, ensuring it is fully coated. Shake off every bit of excess; you want a sheer veil, not a thick paste.
Fry
Lower the fish gently into the oil away from you. Fry for 3–4 minutes per side until the crust is deep golden brown.
Drain
Remove with tongs and place on a wire rack set over a tray. Let it rest for at least two minutes before serving.
Other turns to take.
Beer Batter
Whisk cold lager into the dry mix until it reaches the consistency of heavy cream; use immediately.
Herb-Crusted
Add two tablespoons of finely minced dried parsley or chives to your dry flour mix.
When it doesn't go to plan.
Use a wire rack rather than paper towels for draining to keep the underside of the fish from steaming.
Always test the oil with a tiny pinch of the dredge; if it bubbles immediately and steadily, you are ready.
If the oil starts to smoke, remove the pan from the heat immediately.
The ones that keep coming up.
Why did my crust fall off?
The fish was likely too wet when you dredged it, or you didn't press the coating firmly enough into the flesh.
Can I use olive oil?
Avoid extra virgin olive oil for deep frying as it has a low smoke point and will impart a bitter taste at these temperatures.
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