Fire-Wrapped Golden Fish

{
  "diet": "X",
  "name": "Fire-Wrapped Golden Fish",
  "page": 168,
  "type": "Sigil",
  "fluff": {
    "__prop": "recipeFluff",
    "images": [
      {
        "href": {
          "path": "recipes/HFFotM/127_NEWM_9781984861313_lay_art_r1.webp",
          "type": "internal"
        },
        "type": "image",
        "width": 1759,
        "credit": "Ray Kachatorian",
        "height": 1988
      }
    ],
    "entries": [
      "While Sigil's Great Bazaar is perhaps the most famous market in the known multiverse—a vibrant conflux of cultures and cuisines—this self-proclaimed \"city at the center of the multiverse\" also boasts countless storefronts and street bazaars, offering equally rare and exciting gastronomy. Fire-Wrapped Golden Fish is one such inexpensive delicacy, readily acquired in the Lower Ward or the more destitute Hive Ward. As quick to fry as it is to consume, this chili-and-cayenne-tinged, batter-fried white fish is a feast for the taste buds. Best served sizzling-hot, straight from the pan, wrapped in locally cultivated lettuce or a flatbread for easy ingestion en route to the next plane."
    ]
  },
  "__prop": "recipe",
  "serves": {
    "exact": 4
  },
  "source": "HFFotM",
  "hasFluff": true,
  "ingredients": [
    {
      "type": "ingredient",
      "entry": "{=amount1/v} cups canola oil or corn oil",
      "amount1": 6
    },
    "Kosher salt",
    {
      "type": "ingredient",
      "entry": "{=amount1/v} teaspoons freshly ground black pepper",
      "amount1": 2
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} teaspoons cayenne pepper",
      "amount1": 1.5
    },
    "Ice cubes",
    {
      "type": "ingredient",
      "entry": "About {=amount1/v} cups cold tap water",
      "amount1": 1.5
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} cup all-purpose flour",
      "amount1": 1
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} tablespoons chili powder",
      "amount1": 1.5
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} teaspoons garlic powder",
      "amount1": 2
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} pounds firm, meaty white-fleshed fish fillets (such as halibut, tilapia, or mahi-mahi), skinned and cut into 3 by 1-inch strips",
      "amount1": 1.5
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} cup plus {=amount2/v} tablespoon cold sparkling water",
      "amount1": 0.75,
      "amount2": 1
    },
    "Lime wedges for serving"
  ],
  "instructions": [
    "Preheat the oven to 200°F. Line a large rimmed baking sheet with a double layer of paper towels and set aside. Place a wire rack on another large rimmed baking sheet and set aside.",
    "Clip a deep-fry or candy thermometer to the side of a medium Dutch oven over medium-high heat and warm the canola oil to 360°F. In a small bowl, combine 2 teaspoons salt, the black pepper, and ¾ teaspoon of the cayenne and stir to mix.",
    "While the oil heats, fill a large bowl one-third of the way with ice and add the tap water. In a medium bowl (preferably stainless steel), combine the flour, chili powder, garlic powder, remaining ¾ teaspoon cayenne, and ¾ teaspoon salt and whisk to incorporate. Set this bowl in the bowl of ice water to chill the flour mixture.",
    "Spread the fish on a platter or a third rimmed baking sheet. Sprinkle the fish all over with the seasoning mixture and set aside.",
    "When the oil is at temperature, add the sparkling water to the flour mixture and stir just until the wet and dry ingredients are mixed but still a little lumpy (do not overmix).",
    "Add six pieces of fish to the batter and coat them thoroughly. Using tongs or chopsticks, remove three pieces, allowing excess batter to drip back into the bowl, and slip the fish into the oil. Wait 30 seconds and repeat with the other three battered pieces. Fry until slightly puffed and golden brown, turning the pieces once or twice to promote even frying and prevent them from sticking to each other, adjusting the heat as necessary to maintain 360°F, 4 to 5 minutes. Using a spider skimmer, slotted spoon, or long tongs, transfer the fried fish to the paper towel–lined baking sheet to drain for about 30 seconds. Sprinkle the fried fish lightly with salt, transfer to the prepared wire rack set, and place in the oven to keep warm. Allow the oil to return to 360°F and repeat until all the fish are cooked. Serve immediately with lime wedges."
  ],
  "allergenGroups": [
    "fish",
    "gluten"
  ],
  "hasFluffImages": true,
  "_fullIngredients": [
    {
      "type": "ingredient",
      "entry": "6 cups canola oil or corn oil",
      "amount1": 6
    },
    "Kosher salt",
    {
      "type": "ingredient",
      "entry": "2 teaspoons freshly ground black pepper",
      "amount1": 2
    },
    {
      "type": "ingredient",
      "entry": "1½ teaspoons cayenne pepper",
      "amount1": 1.5
    },
    "Ice cubes",
    {
      "type": "ingredient",
      "entry": "About 1½ cups cold tap water",
      "amount1": 1.5
    },
    {
      "type": "ingredient",
      "entry": "1 cup all-purpose flour",
      "amount1": 1
    },
    {
      "type": "ingredient",
      "entry": "1½ tablespoons chili powder",
      "amount1": 1.5
    },
    {
      "type": "ingredient",
      "entry": "2 teaspoons garlic powder",
      "amount1": 2
    },
    {
      "type": "ingredient",
      "entry": "1½ pounds firm, meaty white-fleshed fish fillets (such as halibut, tilapia, or mahi-mahi), skinned and cut into 3 by 1-inch strips",
      "amount1": 1.5
    },
    {
      "type": "ingredient",
      "entry": "¾ cup plus 1 tablespoon cold sparkling water",
      "amount1": 0.75,
      "amount2": 1
    },
    "Lime wedges for serving"
  ]
}