Super Crispy Fish and Chips

• Seafood

  • 2 lbs Cod, boneless fillets

• Produce

  • 1 tsp Lime, zest
  • 1/2 Lime, Juice of

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2 tsp Capers
  • 1 tsp Honey
  • 1 cup Mayonnaise, plain
  • 2 tsp Sweet pickle relish
  • 1 tsp Worcestershire sauce

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Black pepper, freshly ground
  • 1 pinch Black pepper
  • 1 cup Rice flour
  • 1 tsp Salt

• Oils & Vinegars

  • 1 Canola oil or peanut oil

• Beer, Wine & Liquor

  • 2 1/4 cups Soda water or beer

Found on rockrecipes.com

Description

Ingredients

• 2 pounds of boneless skinned cod fillets
• canola oil or peanut oil for deep frying
• 1 cup all-purpose flour
• 1 cup rice flour
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 large egg, lightly beaten
• 2¼ cups cold soda water or beer
• 1 cup plain mayonnaise
• 2 tsp chopped capers
• 2 tsp sweet pickle relish
• 1 tsp honey
• 1 tsp Worcestershire sauce
• 1 tsp chopped lime zest
• juice of ½ lime
• pinch black pepper

Directions

• Combine dry ingredients.
• Add the egg and soda water and whisk together just until the liquid is incorporated. Small umps in the batter are not a problem.
• Cut the fish into about 8 pieces. Season the fish with salt and pepper on both sides.
• Dredge the fish pieces in additional rice flour to help the batter stick to the fillets. Dip the pieces into the batter and carefully drop them into canola oil filled deep fryer that has been preheated to 375 degrees F.
• Fry for 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.
• If you have to fry the fish in more than one batch at a time, hold the fish in a 200 degree F oven on the draining rack to provide air circulation all the way around the fried fish pieces to prevent the fish from getting soggy.
• Stir all ingredients together until well blended.
• Let sit in the fridge for an hour or more to let the flavors meld before serving with the fried fish.