BEST WAY TO COOK ORANGE ROUGHY RECIPES

Steps:

• Heat the oil. Heat 6 cups vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until 365ºF. Meanwhile, fit a wire rack over a rimmed baking sheet. Prepare the dry ingredients and fish.
• Mix the dry ingredients. Place 2/3 cup of the rice flour in a pie plate. Place the remaining 2/3 cup rice flour, 1/2 cup all-purpose flour, 1 1/2 teaspoons of the kosher salt, 1 1/4 teaspoons baking powder, and 1/4 teaspoon cayenne pepper in a large bowl and whisk to combine.
• Dry and flour the fish. Pat 1 1/2 pounds skinless white fish fillets dry with paper towels. Check for and remove any bones. Cut the fish crosswise into 3-inch pieces. Season with the remaining 1/2 teaspoon kosher salt. Working with one piece at a time, coat the fish completely in the rice flour and place in a single layer on a baking sheet.
• Make the beer batter. When the oil is around 325ºF, add 1 cup cold beer to the flour mixture and whisk until smooth.
• Fry half the fish. When the oil reaches 365ºF, add half of the floured fish to the batter and stir to coat. Pick up the fish one piece at a time, let the excess batter drip back into the bowl, and carefully place in the oil. Don’t stack pieces on top of each other or they will stick together. Fry, stirring and flipping them occasionally with tongs, until cooked through and golden brown, about 5 minutes.
• Drain the fried fish. Transfer the fried fish to the wire rack.
• Finish frying and serve. Repeat battering and frying the remaining fish. Serve with lemon wedges, tartar sauce, or malt vinegar.

Steps:

• Heat the oil. Heat 6 cups vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until 365ºF. Meanwhile, fit a wire rack over a rimmed baking sheet. Prepare the dry ingredients and fish.
• Mix the dry ingredients. Place 2/3 cup of the rice flour in a pie plate. Place the remaining 2/3 cup rice flour, 1/2 cup all-purpose flour, 1 1/2 teaspoons of the kosher salt, 1 1/4 teaspoons baking powder, and 1/4 teaspoon cayenne pepper in a large bowl and whisk to combine.
• Dry and flour the fish. Pat 1 1/2 pounds skinless white fish fillets dry with paper towels. Check for and remove any bones. Cut the fish crosswise into 3-inch pieces. Season with the remaining 1/2 teaspoon kosher salt. Working with one piece at a time, coat the fish completely in the rice flour and place in a single layer on a baking sheet.
• Make the beer batter. When the oil is around 325ºF, add 1 cup cold beer to the flour mixture and whisk until smooth.
• Fry half the fish. When the oil reaches 365ºF, add half of the floured fish to the batter and stir to coat. Pick up the fish one piece at a time, let the excess batter drip back into the bowl, and carefully place in the oil. Don’t stack pieces on top of each other or they will stick together. Fry, stirring and flipping them occasionally with tongs, until cooked through and golden brown, about 5 minutes.
• Drain the fried fish. Transfer the fried fish to the wire rack.
• Finish frying and serve. Repeat battering and frying the remaining fish. Serve with lemon wedges, tartar sauce, or malt vinegar.