Fish and Chips

Vegi oil, for frying
3 large taters
2 C rice flour (can I grind rice in my wheat grinder??)
1 T baking powder
3 tsp salt
1/2 tsp fresh ground black pepper
12 oz + soda water (we used Squirt)
1 egg
2 oz cod, cut in 1/2 on angle
1/2 C rice flour, for dredging

Heat oil to 325. Peel taters and cut them into chips about the size of your finger. Put them in fryer basket and lower into oil. Fry for 2-3 minutes, they shouldn't be crisp or fully cooked, but remove them to a paper towel lined platter to drain.

Crank the oil up to 375. In a large mixing bowl, combine 2 C flour, baking powder, salt, and pepper. Combine water and egg and pour into flour mixture. Whisk to smooth batter. (We ended up using way more than 12 oz soda to make a smooth batter)

Spread 1/2 C rice flour on plate and dredge fish in flour then dip in batter. Put chips in bottom of fryer and drop in oil. Carefully lower the battered fish into oil on top of chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown.

Drain on paper towel's and season with salt.

Serve with malt vinegar and/or tarter sauce.

Recipe courtesy of Tyler Florence on foodnetwork.com