This battered cream dory achieves a super-crisp golden brown shell with fizzy beer and cake flour.
This fried fish recipe achieves a super-crisp batter with a few tricks. Dredging the fish in potato starch helps the batter adhere better while absorbing extra moisture. Bubbly beer keeps the batter airy and light. Make it right before frying and not in advance to prevent it from fizzing out. And when we say don’t overmix it, we mean it!
The result: moist, tender fish encased in the crispiest golden brown shell. You’ll never have cream dory any other way again.
Dry-brine the fish: Season fish generously with kosher salt and white sugar in a baking tray or plate. Let rest for 15-20 minutes.
Prepare to fry: Heat oil in a wok or heavy-bottomed pot to 350°F. Prepare a metal rack or a plate lined with paper towels, and a baking tray filled with potato starch.
Dredge fish: Wash off the salt and sugar cure from the fish. Pat dry with a paper towel. Dredge the fish cutlets in potato starch. Shake off any excess and transfer to a plate or metal rack.
Make beer batter: Once the oil temperature is close to 350°F, combine cake flour, potato starch, baking powder, and salt in a bowl. Whisk until well combined, then add the cold beer. Whisk until just incorporated. Do not overmix!
Fry: Dip the fish in the beer batter, letting any excess drip off. Working in batches, carefully lower the battered fish into the hot oil. The batter will puff up and start to brown. Fry the fish, flipping when necessary using tongs, for 2–3 minutes until golden. Transfer fried fish to the metal rack or lined plate. Season with salt and parsley while hot.
Serve: Divide fish among plates of fries or steamed rice. Serve hot with tartar sauce and lemon wedges.
You can use sole or cod instead of cream dory.
You can use coarse sea salt.
Don't use iodized or table salt! It’s saltier and finer than kosher salt, and will risk oversalting your fish.
Drying and dredging the fish in potato starch helps the beer batter adhere better. The starch also absorbs any extra moisture from the batter, ensuring maximum crispiness.
Beer's carbonation affects the batter. The fizzy bubbles provide lift. And carbonation equals acidity, which inhibits gluten formation in the batter. This keeps the batter crisp and not tough.
Use non-alcoholic beer or soda water. Note that soda water will result in a paler, more neutral-flavored crust. Using beer imparts color and a mild malt flavor.
Avoid using a sweet soda like Sprite—the excess sugar will cause your batter to brown faster and your fish to taste sweeter.
Cake flour has a lower protein content than all-purpose flour, which helps create a crispier crust.
If you don't have cake flour on hand, you can use all-purpose flour. The texture might change, but your fish will still turn out great!
