1 Gallon Peanut Oil in a heavy bottomed stock pot
4 russet burbank potatoes
3 cups of sweetened rice flour
1 1/2 cups of ice cold water
2 tablespoons of white wine
1 beaten egg
1 pound fish fillets (cod, haddock, other fishy fish if you want to feel like youâ€™re in the UK, perch, walleye, or pike for the midwest)
2 large, sweet onions
Nota bene: hot oil is dangerous, both because it will burn you and because itâ€™s an easy way to burn your house down, so have a fire extinguisher nearby and be careful!
Use a probe thermometer to monitor the temperature. Our first stop is 340 degrees to blanch the potatoes.
Peel the potatoes and cut into 1/2 fries (usually about 16 fries per potato). Cover the fries in ice water and allow to sit for at least 20 minutes. Rinse several times to draw off starch, then dry off with towels. When the the oil hits 340, blanch the fries in batches for 90 seconds. Place the blanched fries on cooling racks and crank up the heat to raise the oilâ€™s temperature to 375.
While you wait for the oil to heat, make up a batch and a half of tempura batter. Place the sweetened rice flour in a big bowl, add some salt and pepper, then scoop 1 and 1/2 cups into a larger bowl. Add the cold water to the larger bowl, whisk until just blended, whisk in the white wine and one egg.
When the oil hits 375 degrees, dry fish and then cut the fish into nice finger size pieces. Dredge fish in rice flour, shake off excess, and then dip into tempura batter, and then carefully slide the fish in batches into the oil. Cook until the fish is golden brown and delicious, about 2 to 3 minutes. Make sure to let the oil come back up to temperature between batches. Extract fish to cooling racks.
While the fish cools, bring the oil back to 375 and do the blanched fries in batches. Take these to a deep, golden brown, slightly beyond golden brown, in order to ensure the outer crust needed for good mouth feel.
Extract fries to a bowl lined with a towel. Salt the fries and then toss in the bowl, covering with the towel if you need to let the fries sit. You could stop at this point, but since you went to all this trouble, why not live a little?
Remove the skins and slice the onions into 1/2 rings. Dredge onions in flour, then dip into batter. With the oil at 375 degrees, do the onions in batches for 2 minutes or so, until GBD!