Recipe Index

Ingredients

• 1.4lb white fish fillets (, like flathead, snapper, whiting, cod, tilapia, flathead (skinless, boneless, Note 1))
• ¼ cup rice flour ((Note 2))
• ¾ cup plain/all purpose flour
• ¼ cup rice flour ((makes it super crispy, Note 2))
• 1¼ tsp baking powder
• ¼ tsp salt
• 1 cup very cold beer (, anything other than dark beers like stout, porter etc (Note 3))
• 4 - 5 cups peanut oil ((or vegetable, canola or cottonseed oil))
• Tartare Sauce
• Lemon Wedges
• Homemade Crispy French fries
• Baked Potato Wedges

Method

1. Pat the fish fillets dry and cut them into batons about 7 by 1¼ in, or leave them as larger fillets.
2. Put the first quarter cup of rice flour in a shallow bowl for dusting.
3. Heat the peanut oil in a large heavy pot to 375°F.
4. While the oil heats, sprinkle a few pieces of fish with salt, coat them in the dusting flour, and shake off the excess.
5. Only when you are ready to fry, whisk the plain flour, the second measure of rice flour, the baking powder and the salt together, then whisk in the very cold beer just until combined, leaving any small lumps alone.
6. Dip a floured fillet into the batter, let the excess drip off briefly, and lower it carefully into the hot oil.
7. Fry the fish in batches for about 3 minutes, flipping after roughly 2 minutes, until deep golden, then drain the pieces on paper towels and repeat with the rest.
8. Serve the fish hot with tartare sauce, lemon wedges and fries or baked potato wedges.

Prep: 10 min · Cook: 12 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data