Crispy Perfection: How to Make the Ultimate Fried Fish

There’s nothing quite like biting into perfectly fried fish—crispy on the outside, tender and flaky on the inside. This recipe ensures a crunch that lasts, making it ideal for serving fresh or even as a takeout-style dish.

The Secret to Extra-Crispy Fried Fish

Chef Adam Evans of Automatic Seafood and Oysters in Birmingham, Alabama, has mastered the art of fried fish that stays crisp. His approach includes a unique batter blend using equal parts tapioca starch and rice flour, along with garlic and onion powders, Korean chile flakes, and turmeric. Just before frying, he adds club soda to create a light, airy batter that clings to the fish without being too thick.

Ingredients

For the Dredge:

• 1/4 cup + 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

For the Batter:

• 1/2 cup + 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 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

Instructions

1. Make the Dredge – In a large bowl, whisk together the rice flour, tapioca flour, salt, and black pepper until well combined.

2. Make the Batter – In another large, shallow bowl, whisk together the rice flour, tapioca flour, onion powder, garlic powder, gochugaru, baking powder, turmeric, black pepper, salt, and sugar. Just before frying, whisk in the cold club soda until the mixture is smooth.

3. Heat the Oil – In a 10-inch straight-sided skillet or Dutch oven, heat peanut oil to 375°F. Season the fillets evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.

4. Dredge and Batter the Fish – Coat the fillets in the dredge mixture, pressing to adhere. Gently shake off excess and dip the fillets into the batter, allowing excess to drip off.

5. Fry to Perfection – Carefully place the battered fillets into the hot oil. Cook, turning occasionally, until golden brown and crispy, about 3 to 4 minutes. Transfer to a wire rack and immediately season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Repeat for the remaining fillets.

6. Serve Hot – Enjoy with fries and tartar sauce.

Suggested Pairing

A crisp, citrusy dry Riesling like Penfolds Bin 51 pairs beautifully with fried fish, balancing its richness with bright acidity.

Ready to elevate your fish fry game? Try this recipe and let us know how it turned out in the comments below!

Image/Source: F&W