Ingredients:
For Fish:
Vegetable oil, for deep frying
2 cups rice flour (if you don't have this, regular all-purpose flour will work fine)
1 Tbs. baking powder
3 tsp. salt, plus more for seasoning
1/2 tsp. freshly ground black pepper, plus more for seasoning
1 (12 oz.) can soda water (we've used Sprite in a crunch, and it was fine)
1 large egg, lightly beaten
2 (8 oz.) cod or haddock fillets, cut in 1/2 on an angle
*We have used halibut and tilapia instead, and it was great. We also cut the fish into strips instead of just in half.
1/2 cup rice flour, for dredging (or all-purpose flour)
Malt vinegar, for serving
For Chips:
2 medium sweet potatoes, peeled
2 Tbs. olive oil
1 Tbs. light brown sugar
1/2 tsp. salt, plus extra for sprinkling
1/2 tsp. freshly ground black pepper
Directions:
For Chips:
Preheat oven to 450 degrees F. Halve the sweet potatoes lengthwise and cut each half into long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine brown sugar, salt, and pepper, then sprinkle mixture on the potatoes. Bake for 15 minutes, then turn with a spatula. Bake another 5 to 10 minutes until lightly browned and tender inside. Sprinkle lightly w/ salt, serve hot with or without ketchup.
While chips are baking, here is what you do with the FISH:
Heat 3 inches of oil in a deep fryer to 375 degrees F. Alternatively, us a deep, heavy skillet. In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. Whisk to a smooth batter. Spread the 1/2 cup rice flour on a plate. Dredge the fish pieces in the rice flour, then dip them into the batter, letting the excess drip off.
Carefully lower the battered fish into the bubbling oil. Fry for 4 to fish minutes, until crispy and brown. Remove the fryer basket and drain fish onto paper towels; season lightly with salt/pepper. Serve with malt vinegar and/or tartar sauce.
For Fish:
Vegetable oil, for deep frying
2 cups rice flour (if you don't have this, regular all-purpose flour will work fine)
1 Tbs. baking powder
3 tsp. salt, plus more for seasoning
1/2 tsp. freshly ground black pepper, plus more for seasoning
1 (12 oz.) can soda water (we've used Sprite in a crunch, and it was fine)
1 large egg, lightly beaten
2 (8 oz.) cod or haddock fillets, cut in 1/2 on an angle
*We have used halibut and tilapia instead, and it was great. We also cut the fish into strips instead of just in half.
1/2 cup rice flour, for dredging (or all-purpose flour)
Malt vinegar, for serving
For Chips:
2 medium sweet potatoes, peeled
2 Tbs. olive oil
1 Tbs. light brown sugar
1/2 tsp. salt, plus extra for sprinkling
1/2 tsp. freshly ground black pepper
Directions:
For Chips:
Preheat oven to 450 degrees F. Halve the sweet potatoes lengthwise and cut each half into long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine brown sugar, salt, and pepper, then sprinkle mixture on the potatoes. Bake for 15 minutes, then turn with a spatula. Bake another 5 to 10 minutes until lightly browned and tender inside. Sprinkle lightly w/ salt, serve hot with or without ketchup.
While chips are baking, here is what you do with the FISH:
Heat 3 inches of oil in a deep fryer to 375 degrees F. Alternatively, us a deep, heavy skillet. In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. Whisk to a smooth batter. Spread the 1/2 cup rice flour on a plate. Dredge the fish pieces in the rice flour, then dip them into the batter, letting the excess drip off.
Carefully lower the battered fish into the bubbling oil. Fry for 4 to fish minutes, until crispy and brown. Remove the fryer basket and drain fish onto paper towels; season lightly with salt/pepper. Serve with malt vinegar and/or tartar sauce.
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