Miche wrote:
>
> 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


May have had dogfish for fish and chips and certainly sole from time to
time. Not had blue cod that I know of.
Just bought some frozen hoki. Would that work in the fryer? Or better
used differently?