2cupsdark ale beerI used Newcastle - any ale with work
2largeeggs
peanut oil for fryingor canola oil
Instructions
Heat about one-third gallon of peanut oil in a large, heavy pot or Dutch oven until it reaches 375°F.
Mix 1 cup of rice flour with salt and white pepper on a large plate, and set aside.
Whisk 2 cups of all-purpose flour with salt, baking powder, pepper, and sugar in a large bowl. Add the eggs and beer, and whisk just until combined.
Dredge the pieces of fish in the rice flour mixture, coating all sides, then dip in the batter. Turn to completely cover. Allow any excess batter to drip back into the bowl.
Gently place the battered cod in the hot oil. Use tongs or spider strainer to keep fish from sticking to the bottom. Continue with additional pieces of fish.
Cook until golden brown. Remove from oil and drain on a paper towel or wire rack lined baking sheet.
Serve with homemade "chips", lemon wedges, malt vinegar and sea salt.
Notes
Peanut Oil is not included in the total nutrition count since you will not be consuming the entire amount of oil used.
Make sure to pat the cod filets dry before dredging in the rice flour to keep them from getting soggy.
Using a candy/oil thermometer is the best way to keep your oil at the correct temperature. If the oil is not hot enough the batter will absorb too much oil. If the oil is too hot you run the risk of overcooking the batter before the cod is cooked all the way through.
Do not overcrowd the pan. Place the battered fish into the hot oil one at a time to prevent the temperature from dropping too much. Pull the cooked fish out and continue cooking in small batches until all of the fish has been fried.