Category:
Main Dish

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Notes:
Adapted from mamagoourmand.com

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Ingredients:
Cod or other white fish - squeeze in paper towels to remove as much moisture as possible

Dredge (to dry out):
Baking Powder seasoned with S & P

Batter:
1 C GF Cup 4 Cup Flour
1/4 C Cornmeal
1T (scant) Paprika
1 tsp salt
1 1/2 tsp baking powder
1 tsp seasoning salt
1/2 tsp onion powder
1/4 tsp baking soda
1/4 tsp pepper
12 oz COLD club soda (or GF beer - IPA/light)
1 egg

Canola or Avocado oil for frying

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Directions:
In ziplock bag combine baking powder & S & P - dredge fish filets to lightly coat/dry out moisture. Remove from dredge and set aside on paper plate.

In large bowl combine dry ingredients of batter (you will add cold liquid ingredients right before ready to fry)

In heavy skillet (cast iron) pour oil (2 in deep) and heat to 375 (use instant read thermometer). Adjust heat as you fry to maintain temp.

Once oil is at temp, add club soda (or beer) and egg to batter dry ingredients and whisk to combine.

Take a piece of fish and dip it into the batter bowl, coating on all sides. Use a fork to lift the fish out of the batter, letting excess drip off and transfer to the oil. Repeat so you have 3-4 fish cooking in the oil. Don't overcrowd the pan or the oil temp will reduce too much. Cook for 3-5 minutes, depending on the thickness of fish, using tongs to flip occasionally. The fish should reach an internal temp of 140℉.

Transfer the cooked fish to the paper towel-lined plate to briefly absorb excess grease. Transfer the cooked fish to the wire rack baking sheet in the oven (200F) to keep warm. Repeat with remaining fish. Serve immediately with tartar sauce and lemon.

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