After a few weeks of experimentation, I've decided that a 50/50 mix of tapioca and potato starch works the best. Also, instead of fish, try calamari rings (cook a few at a time in several batches--as many as will fit side by side in the pan at a time).
- One piece of cod fish per person
- two tbsp cornflour
- 1 egg
- ~ 1/2 cup of potato & ~ 1/2 cup tapioca starch
- oil for frying (about 1cm deep in the pan)--rice bran oil works particularly well
- Place about 1cm of oil in a good quality non-stick pan and heat
- Break one egg into a large serving plate, mix the cornflour into the egg with the back of a fork until there are no lumps
- In another large serving plate, spread out potato & tapioca starch--mix together with a fork
- Test to see that the oil is hot enough for shallow frying [every now and again, dip the end of a wooden chopstick into the oil, when it starts bubbling up around it, move to the next step].
- Take one piece of fish and wipe both sided in the egg/cornflour mix until well covered
- Now drop this piece of fish into the other dish with the dry starch mix. Turn over a couple of times until evenly covered.
- Carefully lower into the pan.
- Repeat steps 5 to 7 until all pieces of fish are in the pan.
- Remove each piece of fish when it's brown on both sides, and add another if you still have some pieces to go.