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Sue's Frying Batter for Fish

Sue's Frying Batter for Fish

                         ½ cup                       white rice flour

                   1/3 cup                     corn starch

                    2 tbsp                       potato starch

                    1 tbsp                       tapioca starch

                    pinch                        salt

                    2 tbsp + 2 tsp          baking powder


                    1                               egg

                    1/3 cup                    water

                    1 tbsp                       vinegar

Blend dry ingredients in medium bowl.  Add egg, water and vinegar.  Stir till smoothly combined.  If batter is too thick add a small amount of water.

Heat oil to 375°.  Ensure fish is dry, submerge in the batter. Slowly lower the battered fish into the hot oil and release.  Turn to cook evenly till golden, remove onto absorbent paper towel. 


Quick Tip - Try frying onion rings or other vegetables in remaining batter.

Sue's Pogo Corn Dogs

                         ¼ cup                       white rice flour

                   2 tbsp                       potato starch

                   2 tbsp                       tapioca starch

                   ½ cup                       cornmeal

                    Pinch                        salt

                    2 tsp                         baking powder

                    1/3 cup                    milk or milk substitute*

                    1                               egg


                      *may need 1-2 tbsp more liquid.

Blend all ingredients together by hand in medium bowl.

Make sure wieners are dry.  I cut them in half, to fit into a standard size pan.  Using skewers cut in half, push up through the wiener halves.  Dunk into the batter and place in heated oil 375°, cook until dark golden.  Remove from oil and place on absorbent paper towel. 

Sue's Doughnut Holes

                              ½ cup                       white rice flour

                         ½ cup                       potato starch

                         ½ cup                       corn starch

                         1/3 cup                     sugar

                         1/3 cup                     milk powder

                         1 tsp                         guar gum

                         1 tsp                         salt

                         1 tbsp                       baking powder

                         1 tsp                         vanilla

                         2 tbsp                       oil

                         2                               eggs

                         2 tbsp                       water

Blend all ingredients together in medium bowl.  Add vanilla, oil, eggs and water.  Add more water at 1 tbsp at a time if batter is too thick.  Blend by hand, or with a mixer.  Should be thicker than pancake batter, but not as thick as cookie dough.


Heat oil to 375°, drop spoonfuls of batter into hot oil, and cook 3 or 4 at a time.  Turn to cook evenly till dark golden, remove onto absorbent paper towel.  While still hot, place in a bag with sugar and cinnamon to coat.  Can be kept in sealed container 3-4 days.

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