Super Crispy Fish and Chips (rockrecipes)

2 lbs boneless skinned cod fillets
canola oil or peanut oil for deep frying

Fish Batter

1 c flour
1 c  rice flour
1 t salt
1/2 t freshly ground black pepper
1 large egg, lightly beaten
2 1/4 c cold soda, water or beer

Combine dry ingredients. Add egg and soda water and whisk together just until the liquid is incorporated. Small lumps in the batter are not a problem. Cut fish into about 8 pieces. Season the fish with salt and pepper on both sides. Dredge fish pieces in additional rice flour to help the batter stick to the fillets. Dip pieces into the batter and carefully drop them into canola oil filled deep fryer that has been preheated to 375 F. Fry for  about 5 min, depending on the thickness of the fillets; just until golden brown on
both sides. Drain on a wire rack placed over a cookie sheet. Serve immediately. If you have to fry the fish in more than one batch at a time, hold the fish in a 200 F oven on the
draining rack to provide air circulation all the way around the fried fish pieces to prevent the fish from getting soggy. Serves 4.

Lime and Caper Tartar Sauce

1 c plain mayonnaise
2 t chopped capers
2 t sweet pickle relish
1 t honey
1 t Worcestershire sauce
1 t chopped lime zest
juice of 1/2 lime
pinch black pepper

Stir all ingredients together until well blended. Let sit in the fridge for an hour or more to let the flavors meld before serving with the fried fish.



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