Crispiest Fried Fish Why This Works
Gluten-free flour blends are made from starches like potato starch, rice flour, and tapioca starch. When hydrated and fried, these starches create an ultra-light, shatteringly crisp coating that stays crunchy longer than traditional flour batters. Ingredients * Cod or your preferred white fish, cut into portions * Oil, for frying Crispy Batter (halve if needed) * 500 g gluten-free flour blend * 1,000 g ice-cold water * 1 Tbsp garlic powder * 1 Tbsp onion powder * 2 Tbsp chicken bouillon powder * 1 Tbsp black pepper * 1 tsp kosher salt * 2 tsp turmeric * 1 tsp paprika Cilantro Tartar Sauce * 1 bottle prepared tartar sauce * Fresh cilantro, to taste Instructions 1. Prepare the Batter
In a large bowl, whisk together all dry batter ingredients. Add about ⅔ of the cold water and mix until a thick paste forms. Slowly add the remaining water, whisking until the batter is smooth and lump-free. 2. Prep the Fish
Pat the fish dry thoroughly. Lightly coat each...