Super Crispy Rum Battered Fish

Notes: This Rum Battered Fish recipe was inspired by Thecookreport.co.uk. I saw it a few months back and then Adam fell in love with the concept of marrying rum and fish doing his own research. We talked it through and picked this recipe with plans to provide a number of different sauces people could use. What could be better than rum with fish?

2 Pounds skinless boneless fish, about 8 fillets
½ Cup rice flours
Oil for frying
1 Cup all purpose flour
1 Cup rice flour
1 Teaspoon salt
½ Teaspoon black pepper
1 Egg, beaten
1 ¾ Cup cold club soda
½ Cup rum (preferably a dark rum such as Antigua’s Cavalier Rum)

Combine all the dry ingredients. In a separate bowl beat the egg and whisk in the cold soda water. Gradually add the dry ingredients whisking until the flour has been incorporated into the liquid.

Preheat oil to 350 F.

Season the rice flour with salt and pepper or you can use your favorite dry seasoning like old Bay or cajun seasoning. Season the fish fillets with salt and pepper on both sides and then dust them with the seasoned rice flour. This will help the batter to cling to the fish.

Dip individual fillets into the batter and then gently place the in the hot oil. Fry until golden brown on both sides about 8 over minutes, depending upon the thickness of the fish. Allow the fish to drain on a wire rack over a cookie sheet. Keep the cook fish fillets warm in a preheated oven while you cook the other fillets.

Serve warm with your favorite tartar sauce or vinegar.

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