SUPER CRISPY FISH AND CHIPS

Super Crispy Fish and Chips image

Provided by Cathy Evans Mauricio

Categories Fish

Time 20m

Number Of Ingredients 18

2 pounds of boneless skinned cod fillets
canola oil or peanut oil for deep frying
FOR THE FISH BATTER
1 c. all-purpose flour
1 c. rice flour
1 t. salt
1/2 t. freshly ground black pepper
1 large egg, lightly beaten
2 1/4 c. cold soda water or beer
FOR THE LIME AND CAPER TARTER SAUCE
1 c. plain mayonnaise
2 t. chopped capers
2 t. sweet pickle relish
1 t. honey
1 t. worcestershire sauce
1 t. chopped lime zest
juice of 1/2 lime
pinch black pepper

Steps:

1. To prepare the fish batter: Combine dry ingredients.
2. Add the egg and soda water & whisk together just until the liquid is incorporated. Small lumps in the batter are not a problem.
3. Cut the fish into about 8 pieces. Season the fish with salt & pepper on both sides.
4. Dredge the fish pieces in additional rice flour to help the batter stick to the fillets. Dip the pieces into the batter & carefully drop them into deep fryer filled with oil & preheated to 375* F.
5. Fry 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.
6. If you have to fry the fish in more than one batch at a time, hold the fish in a 200* F oven on the draining rack to provide air circulation all the way around the fried fish pieces to prevent from getting soggy.
7. LIME & CAPER TARTER SAUCE Stir ingredients together until blended well. Let sit in fridge for an hour or more to let the flavor meld before serving with the fish.