Super Crispy Fish and Chips

Ingredients

• Halibut

  Fish, atlantic and pacific, raw

  2 fillet or 816g

• Coconut oil

  100g

• Wheat flour

  Whole-grain

  1 cup or 120g

• Rice flour

  White

  1 cup or 158g

• Salt

  Table

  ¹⁄₁₆ tsp or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Dark Beer

  Waterloo Brewing Co

  1 bottle or 341g

Directions

1. Combine dry ingredients.
2. Add the egg and soda water and whisk together just until the liquid is incorporated. Small umps in the batter are not a problem.
3. Cut the fish into about 8 pieces. Season the fish with salt and 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 and carefully drop them into canola oil filled deep fryer that has been preheated to 375 degrees F.
5. 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.
6. 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.
7. Stir all ingredients together until well blended.
8. Let sit in the fridge for an hour or more to let the flavors meld before serving with the fried fish.
9. (source: https://www.rockrecipes.com/super-crispy-fish-and-chips/)