Fried SeafoodCodCabbageSeafood MainsSandwichesThe key to the ultimate fish sandwich? A light, shatteringly-crisp coating. ByJ. Kenji López-Alt J. Kenji López-Alt Culinary ConsultantKenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.Learn about Serious Eats'Editorial ProcessUpdated August 30, 2018(7)WRITE A REVIEWTrending Videos Why It WorksUsing a combination of flour and cornstarch reduces the amount of gluten that can be formed in the batter, therefore preventing it from becoming tough.Adding cold beer to the batter creates the tiny air pockets needed for exceptional crunch, while also adding sugars that heighten the batter’s brownability.Coating the fish in a dry flour mixture before and after the wet batter is the most effective way to achieve a beautifully light outer coating.I've been scouring New York for a great fish...
