Ingredients:

  • 1.5 lbs White Fish Fillets (Cod, Tilapia, or Snapper)
  • 1/2 cup All-purpose flour
  • 1/2 cup Cornstarch
  • 1 tsp Garlic powder
  • 1 tsp Smoked paprika
  • 1/2 tsp Cayenne pepper
  • 1/2 tsp Kosher salt
  • 1/4 tsp Cracked black pepper
  • 2 cups High-smoke point oil for frying (Canola or Grapeseed)
  • 1.5 cups Long-grain Jasmine or Basmati rice
  • 2.5 cups Low-sodium chicken or seafood stock
  • 2 cloves Garlic, minced
  • 1 small Shallot, finely diced
  • 1 tbsp Soy sauce
  • 1 tbsp Unsalted butter
  • 2 Scallions, thinly sliced for garnish

Instructions:

  1. Rinse the rice under cold water until the water runs clear. Drain thoroughly.
  2. In a medium saucepan, melt the butter over medium heat. Sauté the diced shallots and minced garlic for 2 minutes until fragrant.
  3. Add the dry rice to the saucepan. Toast the grains for 3 minutes, stirring constantly, until the edges are translucent and smell nutty.
  4. Pour in the chicken stock and soy sauce. Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes.
  5. While rice cooks, salt the fish fillets and let them sit for 10 minutes. Pat the fish bone-dry with paper towels to remove all surface moisture.
  6. In a shallow bowl, whisk together the flour, cornstarch, garlic powder, smoked paprika, and cayenne pepper.
  7. Heat 1 inch of oil in a heavy-bottomed skillet to 350°F (175°C). Dredge the dry fish fillets in the flour mixture, pressing firmly to adhere.
  8. Fry the fish for 3-4 minutes per side until the crust is mahogany-colored and the internal temperature reaches 145°F.
  9. Transfer the fish to a wire cooling rack to maintain crispness. Fluff the rice with a fork, garnish with scallions, and serve immediately.