Ingredients
1 cup AP Flour
3/4 cup Corn Starch
1/4 cup White Rice Flour
1 1/2 teaspoons Table Salt
1/2 teaspoon Cayenne
3/4 teaspoon Paprika
1/8 teaspoon Ground Black Pepper
2 pounds Cod Fillets
1 1/2 cups Beer
1 can Crisco
Preparation
Whisk flour, corn starch, rice flour, salt, cayenne, paprika, pepper and baking powder in a large bowl. Add beer and whisk until smooth. place batter in fridge for 20 minutes.
Cut cod into 4 ounce pieces. Pat dry and season with salt and pepper. Place in fridge until ready to use.
Melt Crisco in dutch oven and heat oil to 350-375 degrees. Toss fish in batter to coat. Remove 6 pieces of battered fish with a fork, one at a time, allowing excess batter to drip off. Drag fish through surface of hot oil before releasing with another fork, to prevent sticking. Maintain oil temperature.
Cook fish 4 minutes per side, gently agitating fish to prevent pieces from sticking together. Remove fish and drain on a wire rack. Skim of “cracklins” and repeat with rest of fish.
