Ingredients:

  • 1.5 lbs firm white fish fillets (Cod, Halibut, Tilapia, or Catfish)
  • 1 tsp fine sea salt
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1/4 cup high-smoke point oil (Avocado, Grapeseed, or Canola)

Instructions:

  1. Pat the fish fillets extremely dry with paper towels. Season with fine sea salt and let rest for 10 minutes to draw out internal moisture and brine the protein.
  2. In a shallow bowl, whisk together the all-purpose flour, cornstarch, garlic powder, smoked paprika, cayenne pepper, and black pepper until uniform.
  3. Press each fillet firmly into the starch mixture to ensure full coverage. Vigorously shake off any excess flour; the coating should be a thin, translucent veil.
  4. Heat the oil in a heavy-bottomed skillet over medium-high heat until it reaches approximately 375°F (190°C) and shimmers.
  5. Carefully place fillets in the pan, cooking for 3-4 minutes per side until the crust is mahogany-colored and the fish flakes easily. Do not crowd the pan.
  6. Immediately transfer the cooked fish to a wire cooling rack to prevent the bottom from becoming soggy.