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Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.
Dredge the fish in the rice flour. Working in small batches, submerge the fish in the batter and carefully place into the hot oil. Fry the fish until golden brown on the first side, about 2 minutes, then flip and cook until golden on the second side, 1 to 2 minutes longer. Remove the fish from the fryer and transfer to a wire rack positioned over paper towels or newspaper so that the fish can drain. Season, to taste, with some of the remaining salt, pepper, and Essence. Repeat the process for the remaining of the fish.
Serve the fish and chips with slices of lemon or pepper vinegar.