Mouthwatering fish and chips is surprisingly simple to make a home (as long as you use store-bought “chips” ;-)). Rice flour gives our version a crust that is so crisp it shatters when you bite into it, while keeping the fish moist and tender.

2/3 cup rice flour
2/3 cup all-purpose flour
2/3 cup cornstarch
1 12 oz. bottle dark ale
1 large egg
Sea salt and freshly ground black pepper
8 cups Kaila All-Perfect Deep Fry Oil
1-1⁄2 lbs. firm, white fish (like cod or grouper), cut into 4 semi-equal pieces

Whisk together rice flour, all-purpose flour, cornstarch, beer, egg, and a generous pinch of salt and pepper in a medium bowl. Cover the bowl with plastic wrap and refrigerate for 30 minutes.

Pour oil into a wide pot with tall sides (a Dutch oven works well for this) and bring to 375 degrees over medium heat (use a thermometer).

When the oil has reached 375, remove the batter from the fridge and give it one last whisk. Dry the fish thoroughly with a paper towel, and sprinkle it with salt and pepper. Working quickly with one piece at a time, dip a piece of fish into the batter, allow the excess to drip off, and gently transfer it to the pot with the oil. Repeat with the remaining pieces. Adjust the heat to maintain between 350-375° (the temp may drop when you add fish, you may need to turn up the heat).

Cook fish for 5-6 minutes, until they form a nice golden brown crust, and remove to a cooling rack set atop paper towels. Sprinkle with a bit more salt, if desired.

Serve immediately with French fries if you like, with sides of lemon wedges, tartar sauce and malt vinegar.

Serves 4