Growing up working at a bustling seafood restaurant, I thought I had mastered all the ins and outs of frying fish. However, this notion was challenged after I experienced a delightful serve of fish and chips from the acclaimed Automatic Seafood and Oysters in Birmingham, Alabama. Despite the drive back home, the fish remained impressively crispy, an attribute credited to a unique recipe.

“This batter is structured to withstand travel," explained Chef Adam Evans during my visit to his restaurant. Instead of the typical cod, Evans introduced an array of rich, sustainable ocean fish such as speckled trout and mahi-mahi dressed in skin. He shared the recipe- the fish fillets were coated with an equal measure of tapioca starch and rice flour. Adding to the unique batter were garlic and onion powders, Korean chile flakes, and turmeric. For the ultimate consistency, club soda was incorporated, resulting in a batter that was just slightly thicker than heavy cream. His advice was that the fish's texture should be visible through the batter.

Following the steps of a seasoned tempura chef, he dipped the coated fish fillet halfway into the scorching oil. After allowing the batter to sizzle and expand, he gently dropped the fish into the oil, making sure it floated before releasing it. Turning them over a few times, he transferred the fried fillets to a rack for final seasoning. I impatiently handled the hot fish shifting from one hand to the other, allowing it to cool for a bit. I was greeted with a perfectly steamed fish with a thin, oil-free, crispy crust. Evans offered traditional tart condiments- malt vinegar and lemon slice, but his fried fish was so well done that it needed no addition. The freshness of the fish came through strikingly, accompanied by a flavor much richer than the usual cod.

The intriguing Korean chile powder used in the batter, gochugaru, is prepared from dried and ground peppers. Incorporating a smoky, sweet fruitiness, it's available in two varieties- the spicier maewoon and the less hot deol maewoon. Search for gochugaru in local Korean grocery stores or online.

The fried fish is recommended with lime-scented dry Riesling like Penfolds Bin 51. So, next time you're in mood for some fish and chips, try this tested recipe for the crispiest delight and thank us later!