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Ingredients

  • 2 quarts Food Club canola oil
  • 1-1/3 cups white rice flour
  • 1 cup Food Club all-purpose flour
  • 1 tablespoon Food Club baking powder
  • 2 teaspoons salt
  • 1/4 teaspoon ground cayenne
  • 1 teaspoon Full Circle Organic honey
  • 1 bottle (12 ounces) Irish-style red ale
  • 3 medium russet potatoes
  • 1-1/2 pounds Foley Fresh cod fillets, cut crosswise into 3-inch pieces
  • 4 lemon wedges for garnish
  • Tartar sauce for serving (optional)

DIRECTIONS

  1. In large saucepot, heat oil over medium heat 25 minutes or until temperature reaches 375°. Preheat oven to 200°. Line 2 rimmed baking pans with racks.
  2. In large bowl, whisk 1 cup rice flour, all-purpose flour, baking powder, 1 teaspoon salt and cayenne; whisk in honey. Slowly whisk in ale until incorporated and no lumps remain; refrigerate 15 minutes.
  3. Peel and cut potatoes lengthwise into 1/4-inch-thick strips. In batches, add potatoes to oil and cook 3 minutes or until edges just start to brown; with slotted spoon, transfer to prepared pan and cool to room temperature. In batches, return potatoes to oil and cook 3 minutes or until golden brown and crisp; transfer to same pan. Sprinkle with remaining 1 teaspoon salt; keep warm in oven.
  4. In wide, shallow bowl, add remaining 1/3 cup rice flour. In batches, dredge cod in rice flour, then dip in batter to coat; carefully add to oil. Cook 5 minutes or until golden brown and crisp, and internal temperature reaches 145°. Transfer to prepared pan. Serve with lemon wedges and chips along with tartar sauce, if desired.

NUTRITION
  • 891 Calories
  • 44g Fat (4g Saturated)
  • 65mg Cholesterol
  • 1251mg Sodium
  • 84g Carbohydrates
  • 5g Fiber
  • 35g Protein
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