The rice flour is the star in this no-beer fish and chips recipe, and I don't recommend making it unless you have it. The rice flour, cornstarch, and beer substitute (club soda) were probably what gave the fish such a crispy/crunchy crust. Although I still have some work to do on refining this recipe (I've only made it once!), I was pleasantly surprised with how it turned out.
Serving size: 3-4 servings
Duration: 1.5 hours
Serving size: 3-4 servings
Duration: 1.5 hours
Ingredients
Fish
- 1 lb of haddock filet, boneless, skinless
Batter
- 1 large egg
- 1/2 cup rice flour
- 1/2 cup all purpose white flour
- 1/2 tbsp baking powder
- 1/2-1 tsp salt
- 1/2 tsp pepper
- 6 oz club soda
Dredging
- 1/4 cup cornstarch
- 1/4 cup rice flour
Tartar Sauce
- 2 tbsp sweet relish
- 4 tbsp light mayo
- 1/2 tsp kosher salt
- 1 tsp lemon juice
- 2 tbsp onion, finely minced
- 1/2 tsp parsley
- Pepper
Directions
- In a small bowl, mix all tartar sauce ingredients together and taste test. Play around with the amounts until it's to your taste. Set aside in fridge until ready to eat.
- In a separate bowl, mix all batter ingredients except club soda.
- Add the club soda to the batter mix gradually; you may need slightly more or less until you get a pancake-batter like consistency.
- In a separate bowl, prepare the dredging by mixing both the 1/4 cup cornstarch and 1/4 rice flour. This will be used to coat the fish first to help the batter stick on better.
- Slice fish filets into 2 inch pieces and pat dry.
- Heat up a pan with oil and wait until hot and bubbly.
- Working one by one, coat each fish piece into the dredging first and then the batter. Gently and carefully drop it into the hot oil. Fry for about 4-6 minutes.
- Place cooked fish on a plate with a towel to soak the leftover oil. Serve hot!
