Extra-Crispy Fried Fish

Ingredients

Dredge

• ¼ cup plus 1 tablespoon white rice flour (about 1 3/8 ounces) 
• ¼ cup tapioca flour (about 1 1/8 ounces) 
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

Batter

• ½ cup plus 2 tablespoons white rice flour (about 2 5/8 ounces) 
• ½ cup tapioca flour (about 2 1/8 ounces)
• 1 ¼ teaspoons onion powder
• 1 ¼ teaspoons garlic powder
• ¾ teaspoon gochugaru or 1/2 teaspoon crushed red pepper flakes
• ¾ teaspoon baking powder
• ¾ teaspoon ground turmeric
• ¾ teaspoon black pepper
• ½ teaspoon kosher salt
• ½ teaspoon granulated sugar
• 1 cup cold club soda

Additional Ingredients

• 8 cups peanut oil
• 1 pound (1- to 1 1/2-inch-thick) skinless mahi-mahi or flounder fillets, or skin-on brown trout fillets (4 fillets)
• 1 ½ teaspoons kosher salt, divided
• ¾ teaspoon black pepper, divided
• French fries and tartar sauce, for serving

Description

Make the dredge

1. Whisk together rice flour, tapioca flour, salt, and black pepper in a large bowl until well combined.

Make the batter

1. Whisk together rice flour, tapioca flour, onion powder, garlic powder, gochugaru, baking powder, turmeric, black pepper, salt, and sugar in a large, shallow bowl until well combined. Just before frying fish, whisk in club soda until well combined.

2. Heat oil in a 10-inch straight-sided skillet or Dutch oven to 375°F. Season fillets evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.

3. Place 2 fillets in dredge mixture, pressing mixture onto fillets; gently shake off excess. Dip fillets in batter, allowing any excess batter to drip off. Place battered fillets in hot oil, and cook, turning occasionally, until golden brown and cooked through, 3 to 4 minutes. Transfer fillets to a wire rack set inside a rimmed baking sheet; season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Repeat frying process with remaining fillets, salt, and pepper. Serve with fries and tartar sauce.