Light & Crispy Fish Fry

3 lbs fresh fish fillets
2-3 quarts vegetable oil for deep frying
1 ¼ cups white rice flour; more for dusting
1 ¼ all-purpose flour
1 t baking powder
½ t salt
1 ¼ c vodka
1 ¼ c lager beer

Rinse fish fillets (and do not forget to use the throat portions) and pat dry with paper towels. Season well with salt and pepper and dust with rice flour, shaking off any extra. Set aside.

Heat oil in wide, deep pan over medium heat; oil depth should be at least 1.5 inches. Bring to 375 degrees using a deep-fry thermometer.

In medium size mixing bowl, fold together 1 ¼ cups all-purpose flour, 1 ¼ cups rice flour, baking powder, and salt. Slowly stir in the vodka and beer to make a batter. (Don’t make batter ahead of time as the bubbles from the lager will be lost.)

Dip fillets one at a time into batter to coat completely; drop immediately into hot oil. Repeat with other fillets. When undersides of fillets are golden brown (approx. 2 minutes), turn and brown other side. Remove from oil, drain, and serve.

Great with red sauce or tarter sauce. Serves six adults.