Crispiest Fried Fish (Mexican-British Fusion)
Serves 320 mins prep15 mins cook
A fusion recipe for the crispiest fried fish, combining Mexican flavors (tequila, spices) with British fish & chips inspiration. Features a unique technique for a crispy 'mohawk' on the fish.
0 servings
What you need
Instructions
Cut the cod fillets into small pieces about 3 inches long each. Season them with salt and pepper and allow to dry brine in the fridge for an hour. When ready to make the fish, make the batter. In a large bowl, combine all purpose flour, rice flour, baking powder, honey, garlic powder, onion powder, cumin, paprika, cayenne pepper, and tequila. Add the beer last, then stir to mix until a smooth, thick batter forms. Preheat oil in a large pot to 350F. Dip the pieces of fish into the batter until evenly coated, then gently add the fish to the oil. Then drizzle a spoonful of batter on top of the fish in the oil, going back and forth, to create a crispy mohawk. Cook the fish until golden brown, then remove and set on a cooling rack or paper towel-lined plate.View original recipe