In article >, Arri London >
wrote:

> cshenk wrote:
> >
> > "Miche" wrote
> >
> > >> I live in a tiny little town...no such thing as packaged rice flour,
> > >> here. But...I wanted to try my hand at an "authentic fish and chips"
> > >> recipe that called for rice flour.
> >
> > He means 'authentic' as in asian, not england.
> >
> > >> Sadly...even tho I followed the directions....my fish broke up into
> > >> little pieces when I deep fried it. I wonder why? I may have not had
> > >> my oil hot enough...
> >
> > Possibly wrong sort of fish for this. Some dont take well to it. Cod tends
> > to not work for example, as well as sole.
>
> However, cod works very well for UK-style fish and chips; it is the
> staple of most chippies. Sole works too. Might not work so well for
> tempura, which requires it to be cut up. The whole fillets fry up
> properly.

No cod in New Zealand chippies -- it's just not available here. We do
have shark (dogfish), sole and blue cod (which isn't a true cod but is
_very_ good). though.

Miche

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