Crispy Whole Striped Bass
Peanut oil or canola oil, for frying
2 cups rice flour
Salt and freshly ground pepper
4 whole striped bass, about 1 pound each, scaled, gutted, rinsed, and patted dry
1/2 to 3/4 cup water
Heat about 2 inches of oil in a high-sided skillet over medium heat to 360° F.
Whisk together flour, salt, and pepper in a large bowl. Whisk in enough water to make a batter the consistency of a crepe batter.
When the oil has 360°. Season each fish well on the inside and outside and dip into the batter, allowing any excess to run off.
Carefully place 2 whole fish in each pan and cook until golden brown on both sides.