Ingredients
- ½ cup all-purpose flour
- salt and pepper to taste
- ½ cup rice flour
- ¼ cup crushed cornflakes
- ¼ cup plain dry breadcrumbs
- 2 cups vegetable oil
- 1 ½ pounds wild caught cod loins
- 1 cup whole milk, plus more
- 1 cup club soda
- 1 tsp fish sauce
Recipe Description
Inspired by Door County fish boils and the deliciuos Friday fish fries at the local VFW halls, this fish fry dinner is light, crispy and flavorful... without all the fire! It's super easy to make and can be done in less than a half hour. The trick is in the fizz. These pan fried fish pieces go well wtih rice and a side of tarter sauce, or serve on toasted rolls with lettuce and even more tarter sauce. Yum!
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