In article >, Arri London >
wrote:

> 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.

> May have had dogfish for fish and chips and certainly sole from time to
> time. Not had blue cod that I know of.

Blue cod is my favourite fish, firm and with a nice flavour.

> Just bought some frozen hoki. Would that work in the fryer? Or better
> used differently?

Hoki's very good for fish and chips -- it's a firm, almost meaty
texture. I quite like it.

Miche

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