Crispy Fish Recipe

Roast and peel poblano

Char the poblano directly over a gas flame or under a broiler, turning until skin is blackened and blistered all over, about 8–10 minutes. Transfer to a bowl and cover with plastic wrap or a lid for 10 minutes to steam—this loosens the skin. Peel off the charred skin, remove seeds and stem, and pat the roasted flesh dry with paper towels.

Blend aioli

In a blender or food processor, combine the peeled roasted poblano, mayonnaise, smashed garlic clove, lime juice, ground cumin, kosher salt, black pepper, and olive oil. Blend until smooth and creamy, about 30–60 seconds. Taste and adjust seasoning (add up to 1/2 tsp more salt or a little more lime if desired). Refrigerate until ready to serve. Makes about 1 cup.

Combine the finely diced watermelon, tomato, red onion, chopped cilantro, and minced jalapeño in a medium bowl. Add the lime juice, sea salt, and black pepper and gently toss to combine. Let the pico rest at room temperature for 10–15 minutes to allow flavors to meld. Taste and adjust salt, pepper, or lime as needed. Keep chilled if not using immediately.

Prepare fish

Pat the fish fillets dry with paper towels. Cut into portions (4 pieces if using 1 lb). Season both sides lightly with 1/2 tsp kosher salt and 1/2 tsp black pepper (from the Crispy Fish ingredient list).

Make batter

In a bowl, whisk together the all-purpose flour, cornstarch, and baking powder. In a separate small bowl, beat the egg and then whisk in the ice-cold sparkling water until combined. Add the wet mixture to the dry ingredients and stir briefly—do not overmix; a few small lumps are fine. The batter should be thin and cold; if it's too thick, add up to 2 tbsp more sparkling water.

Heat oil

Pour vegetable oil into a wide, heavy skillet or shallow pot to a depth of about 1/2 inch to 3/4 inch. Heat over medium-high until it reaches 350°F (175°C) or a drop of batter sizzles and browns in about 30–40 seconds.

Fry fish

Working in a single layer (do not overcrowd), dip each seasoned fillet into the batter, letting excess drip off, then carefully place into the hot oil. Fry for 3–4 minutes per side, or until the coating is golden brown and the fish flakes easily with a fork. Adjust heat as needed to keep oil at a steady temperature. Transfer fried fish to a wire rack set over a baking sheet lined with paper towels to drain for 2–3 minutes. Sprinkle with a pinch of salt while hot.

Finish and serve

Plate the crispy fish pieces, spoon watermelon pico over or alongside each piece, and add a dollop of poblano aioli. Garnish with microgreens or cilantro and pickled red onions if using. Serve immediately with lemon wedges for squeezing.