Ingredients:

  • 1.5 lbs white fish fillets (Tilapia, Cod, Haddock, or Flounder)
  • 1 tsp fine sea salt
  • 0.5 tsp freshly cracked black pepper
  • 0.5 cup all purpose flour
  • 0.25 cup cornstarch
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne pepper
  • 1 tsp garlic powder
  • 0.5 cup neutral oil (Grapeseed or Canola works best)
  • 2 tbsp unsalted butter

Instructions:

  1. Prep the fish. Pat the 1.5 lbs white fish fillets with paper towels until they are bone dry to the touch. Note: This is the most important step for a successful fry.
  2. Whisk the dry base. In a shallow dish, combine 0.5 cup flour, 0.25 cup cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, 0.5 tsp cayenne, 1 tsp sea salt, and 0.5 tsp pepper.
  3. Dredge the fillets. Press each piece of fish firmly into the flour mixture until every nook and cranny is coated.
  4. Shake off excess. Tap the fish against the side of the dish to remove loose flour; a thin, even layer is better than a thick, clumpy one.
  5. Heat the pan. Pour 0.5 cup neutral oil into a large skillet and heat for 3 minutes over medium high until the oil shimmers and a pinch of flour sizzles instantly.
  6. Begin the fry. Carefully lay the fish into the oil, working in batches to avoid overcrowding the pan.
  7. Sizzle and wait. Cook for 3-4 minutes without moving the fillets until the edges turn deep golden brown.
  8. The flip. Use a flexible spatula to turn the fish and cook for another 3 minutes on the second side.
  9. The butter finish. Drop 2 tbsp unsalted butter into the pan during the last 60 seconds of cooking, spooning the foaming fat over the fish.
  10. Drain and rest. Move the fillets to a wire rack for 2 minutes until the coating sets and becomes rigid.