Fried Fish: the Crispy Classic Golden Fillets

Prep the Fish: Pat the fish fillets thoroughly dry using kitchen paper. This is critical to prevent a soggy crust. Cut larger fillets in half if necessary to ensure even cooking.

Set up the Dredging Station: Arrange three shallow dishes. Dish 1 and 3 will hold the combined Crispy Dredge (flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, pepper). Dish 2 will hold the Wet Binder (whisked eggs, buttermilk/milk, salt, and pepper).

The Double Dredge: Working one fillet at a time, lightly coat the fish in Dish 1 (Flour mixture), shake off excess. Dip completely into Dish 2 (Wet binder). Return the fish to Dish 3 (Flour mixture) and press firmly to ensure a thick, even coat.

Rest: Place the dredged fillets on a wire rack and let them rest for at least 30 minutes at room temperature. This allows the coating to adhere fully and ensures maximum crispness.

Heat the Oil: Pour the frying oil into the heavy-bottomed pot and attach a thermometer. Heat slowly over medium-high heat until the temperature reaches 175°C to 190°C (350°F to 375°F).

Test and Batch Fry: Once the oil is at temperature, gently lower two fillets into the oil using the slotted spoon. Do not overcrowd the pot, which lowers the oil temperature too quickly.

Cook Time: Fry the fish for 4–6 minutes, turning occasionally, until the crust is deeply golden brown and crisp. The internal temperature should be 63°C (145°F).

Drain and Season: Carefully remove the cooked fish and immediately place it on the wire rack (not directly onto paper towels). Sprinkle generously with flaky sea salt while still hot.

Maintain Heat: Allow the oil temperature to return to 190°C (375°F) between batches before frying the remaining fillets. Serve immediately with lemon wedges and your chosen sides.