Fish Fry Recipe

Having minimize my tooth working at a seafood shack, I believed I knew the whole lot there was to find out about fried fish. That every one modified once I ordered fish and chips to-go from Automated Seafood and Oysters in Birmingham, Alabama (a 2020 F&W Greatest New Restaurant). I popped the takeout lid to maintain the fish from getting soggy, however I needn’t have bothered — this fish was designed to remain crispy on a drive house.

“This batter is made for journey,” chef Adam Evans later advised me as he walked me by way of the recipe at his restaurant. As an alternative of a extra typical gentle or white-fleshed fish like cod, Evans had gathered two sorts of rich-fleshed sustainable ocean fish for us to attempt: skin-on speckled trout and mahi-mahi. He dredged these fillets in a 1-to-1 ratio of tapioca starch and rice flour, which additionally made up his batter, together with garlic and onion powders, Korean chile flakes, and turmeric. Simply earlier than frying, Evans gently whisked in membership soda to realize a batter simply thicker than heavy cream. “You need to have the ability to see the feel of the fish by way of the batter,” he suggested.

Emulating a tempura grasp, he fastidiously dipped one finish of the battered fillet into the new oil, dragging it throughout the floor till the batter started to sizzle and puff. He then gently lowered the fish into the oil, guaranteeing it might float earlier than letting go. He flipped the fillets a couple of instances as they fried earlier than transferring them to a rack for a remaining seasoning. I waited so long as I might, passing the new fish from hand at hand till I used to be assured it would not burn my mouth. It was completely steamed, and the skinny, crispy crust left no hint of oil on my fingers. Evans provided some malt vinegar and a lemon wedge, traditional accompaniments for chopping by way of the greasiness of fried fish, however his wanted neither. The freshness of the fish was instantly obvious, as was its taste — far richer than my go-to cod might ever be.

Notes from the Meals & Wine Check Kitchen

Gochugaru is a Korean chile powder with a smoky, candy fruitiness from the peppers dried and floor to make it. There are two sorts of gochugaru: maewoon, which is spicier; and deol maewoon, which is much less spicy. Search for gochugaru at Korean grocery shops, or discover it on-line.

Steered pairing

We like a lime-scented dry Riesling like Penfolds Bin 51 with this fried fish.