A combination of cornstarch and finely ground Wondra—an “instant flour” that’s also great for thickening sauces—is the key to our crunchiest, best-ever fried fish.
4 qt. vegetable oil
6 large eggs
1/2 cup water
2 cups (about 16 oz.) instant-blending flour (such as Wondra)
2 cups (about 9 oz.) cornstarch
1/4 cup baking powder
3 tablespoons kosher salt, plus additional for sprinkling
1 tablespoon black pepper
2 teaspoons cayenne pepper
3 pounds flounder, grouper, cod, or other white, flaky fish fillets, cut into 4-oz. pieces
How to Make It
Heat oil in a large stockpot to 350°F over medium-high.
Whisk together eggs and water in a shallow bowl or baking dish. Whisk together flour, cornstarch, baking powder, salt, and both peppers in another shallow bowl or baking dish.
Place half of fish pieces in egg mixture, turning to coat completely. Shake off excess. Dredge in flour mixture to coat completely; shake off excess. Carefully add fish to hot oil. Cook until golden brown and crispy, 4 to 5 minutes. Drain on paper towels; sprinkle with kosher salt. Repeat process with remaining fish. Serve with lemon wedges.