Golden Cod

• 1 cup brown rice flour (available in health food stores and specialty food markets)
• Salt and freshly ground black pepper
• 2 large egg whites
• Finely grated zest of 1 lemon
• Vegetable or corn oil for frying
• 6 6-ounce skinless, boneless cod fillets

1. Place rice flour in a wide, flat dish, and season to taste with salt and pepper.
2. Place egg whites in a large bowl, and whisk until foamy; add lemon zest, and whisk again.
3. Place a large skillet over medium-high heat, and add 1/4 inch of oil.
4. When oil is hot, dip cod fillets into egg-white mixture.
5. Press fillets into flour to coat them lightly and evenly on all sides, and place in skillet.
6. Cook fillets until crisp and golden brown on bottom, 4 to 5 minutes.
7. Turn, and continue cooking until golden on outside and opaque in center.
8. Remove with a slotted spatula, and place on a platter covered with paper towels.
9. Transfer immediately to plates while crisp and hot.

brown rice flour, salt, egg whites, lemon, vegetable, skinless

Taken from cooking.nytimes.com/recipes/11194 (may not work)