potato starch period.it’s the be all and end all in coating a piece of fish, chicken, beef or pork for pan frying.
i first discovered potato starch when making karaage (唐揚げ), the very addictive pieces of fried chicken chunks typically served in sake bars. if you look closely, the light white layer of coating on the chicken chunks is potato starch in its fried up form.
for fish, i’ve found that potato starch tends to adhere better to the fish (you don’t even have to dredge it into an egg wash or milk wash). it also tends to resist browning more than other options, seems to form a crispier shell, and has a neutral flavour.
can you tell i really like potato starch?