Fish and Chips
Recipe modified from Alton Brown's.
3 c oil
paprika (2-3 t)
2 c rice flour mix
1 T baking powder
1/2 t cayenne pepper
12 oz cold seltzer water
1 1/2 lb fish, such as cod
In a medium sized bowl, mix together the rice flour mix, baking powder, cayenne, 1 t salt and 2 t paprika. Stir in the seltzer, whisk until smooth, and stick in the fridge.
Preheat the oven to 250, and put a rack onto a cookie sheet. Cut potatoes into thin strips, then put in some water in a bowl while the oil heats up on the stove. Heat the oil to 350 degrees (or so), dry off the potatoes, and season with salt and pepper and 1 t paprika. Slide them, in batches (we did three) into the oil, and cook 2-3 minutes until lightly golden but still floppy. Remove from the oil and repeat with the rest of the potatoes, waiting a minute or two between batches so the oil can come back to temperature. Once all the potatoes have been fried once, turn up the heat a bit, then put a batch back in the oil. Fry another few minutes, until crispy and browned. Remove back to the rack over the cookie sheet and stick in the oven until the next batch is done. Repeat with all the potatoes until all crispy and delicious, taste for salt, and then stick everything in the oven.
Now for the fish. Keep the oil on the heat. Pat the fish dry with paper towels, then cut into serving size pieces. Dredge each piece in cornstarch, then dip in the batter you prepared earlier. Slide into the hot oil, and fry 3 minutes or so on each side, until nice and golden brown. Stick each piece of finished fish in the oven to keep hot while you fry the rest.
Serve with sauce of your choice, we used cocktail sauce and a spicy mayo we mixed up.