<<Disclaimer: Verify this information before applying it to your situation.>>

I was watching Tyler Florence on the foodnetwork the other day.  He was doing a drecipe for deep frying fish.  It seemed familiar and sure enough, it was a take off on the Chinese author and cook Jimmy Lee's recipe.  I took a course with Mr Lee some years ago and his batter was super

Take 2 cups RICE FLOUR and 1 tablespoon baking powder  along with salt the pepper.

Now, here's the trick....add 8oz ICY COLD CLUB SODA and stir.  Florence then added an egg for color, but the Chinese do not.  Mix well. It should have the consistency of heavy cream...add more club soda if needed.

Mr Lee said that the club soda must be icy cold.  When the cold hits the hot oil, that;s when you get a light batter...

another hint....always dredge the items being fried into the rice flour and shake off the excess...otherwise the batter will not adhere to the food.

then fry

you may add spices or flavorings to batter if desire...garlic or onion powders, 5 spice, etc.

this batter works really well ...it is light and not greasy

*Support summarization of posts, reply to the SENDER not the CELIAC List*
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC