Photography: Jennifer Causey; Prop Styling: Lindsey Lower; Food Styling: Torie Cox.
How to Make It
Step 1
Heat oil in a large stockpot to 350°F over medium-high.
Step 2
Whisk together eggs and water in a shallow bowl or baking dish. Whisk together flour, cornstarch, baking powder, salt, and both peppers in another shallow bowl or baking dish.
Step 3
Place half of fish pieces in egg mixture, turning to coat completely. Shake off excess. Dredge in flour mixture to coat completely; shake off excess. Carefully add fish to hot oil. Cook until golden brown and crispy, 4 to 5 minutes. Drain on paper towels; sprinkle with kosher salt. Repeat process with remaining fish. Serve with lemon wedges.
