Crispy Fish ‘n Chips Style Fried Fish

Serves 4

1 cup all-purpose flour
1 cup rice flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large egg, lightly beaten
2 1/4 cups cold soda water or beer
Combine dry ingredients. Add the egg and soda water and whisk together just until the liquid is incorporated. Small lumps in the batter are not a problem.

2 pounds of flounder fillets (or cod, haddock, etc)
Canola oil or peanut oil for deep frying
Cut the fish into about 8 pieces. Season the fish with salt and pepper on both sides. Dredge the fish pieces in rice flour to help the batter stick to the fillets. Dip the pieces into the batter and carefully drop them into hot oil filled deep fryer or pan that has been preheated to 375 degrees F. Fry for a few minutes, about 5 is fine 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 with Nana Eleanor’s coleslaw and British “chips” a.k.a. American French Fries…

Wicked Good Meal!

If you have to fry the fish in more than one batch at a time, hold the fish in a 200 degree 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.

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