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Recipe
Ingredients
- •1 pound firm white fish
- •2 cups sauerkraut juice
- •3/4 cup tapioca flour
- •1/4 cup water
- •1 teaspoon sea salt
- •1 1/2 teaspoons dried dill
- •1 cup palm shortening, (or other solid cooking fat)
Instructions
- 1.Chop your fish into 1-to-2-inch chunks, slide them into a gallon bag with the sauerkraut juice, and marinate in the fridge for 1 hour.
- 2.Fire up your oven broiler on Low and make sure the rack is close to the top heating element.
- 3.Drain the fish. Setup your assembly line: one shallow dish with a slurry of 1/3 of the flour and water, and a second dish with the remaining flour, salt, and dill.
- 4.Heat your palm shortening in a heavy pot until it reaches 350F.
- 5.Dredge each piece of fish through the liquid slurry, then roll it in the dill-flour mix to coat. Shake off any excess.
- 6.Working in batches (don't crowd the pan!), fry the fish for 1 minute per side until lightly golden. Drain each batch on a paper towel.
- 7.As each batch finishes frying, transfer it to a baking sheet and broil for exactly 2 minutes to lock in the crunch. Set aside the broiled fish while you continue to fry and broil the remaining batches. Once all fish have been fried and broiled, proceed to the final step.
- 8.Once all fish chunks have been fried and broiled, return them to the hot palm shortening for one final quick flash fry. Fry for 30-to-60 seconds per side until insanely crisp and golden. Serve piping hot!