Fried Fish: Shatter-Crisp Pub Style

Pat the 1.5 lbs white fish fillets completely dry with paper towels. Note: Surface moisture is the enemy of a crispy crust.

Sprinkle 1 tsp kosher salt and 0.5 tsp black pepper over both sides of the fillets.

In a shallow bowl, whisk together 1 cup all purpose flour, 0.25 cup cornstarch, and all the spices.

Press each fillet firmly into the flour mixture, shaking off any excess until lightly and evenly coated.

Pour 0.5 cup oil into your skillet and heat over medium high until the oil shimmers and swirls.

Drop a pinch of flour into the oil; if it sizzles immediately, it's ready.

Place fillets in the pan, working in batches to avoid crowding, and cook 3-4 minutes until the edges are deep golden brown.

Carefully flip the fish and cook for another 3-4 minutes until the coating is rigid and crisp.

Drop the 2 tbsp unsalted butter into the pan during the last 60 seconds of cooking, spooning the foaming butter over the fish.

Move the fish to a wire rack until the internal temperature reaches 145°F.