Heat lard in a deep pot to 375°F (190°C). It should be at least ½ to ¾ inch deep. One pound (454 g) of lard was perfect in my 8-inch (20 cm) diameter pot.
1 pound lard
Whisk all of the batter ingredients together in a wide bowl.
1 cup Cathy's Gluten Free All Purpose Flour Blend, 1 tablespoon garlic powder, 1 tablespoon paprika, 2 teaspoons fine sea salt, ½ teaspoon ground black pepper, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon onion powder, 1 egg, 12 ounces club soda
Pat the fish dry. Cut it into 3- or 4-ounce (85-113 g) pieces. Sprinkle rice flour over the pieces of fish.
2 pounds cod, haddock, flounder, or tilapia, ¼ cup white rice flour
Holding the fish with tongs, dip each piece into the batter mixture. Make sure that both sides are completely coated. Then carefully lower the battered fish pieces into the hot oil. Cook only enough at one time as will fit in the pot without crowding. Fry 3 - 4 minutes on each side.
As the pieces of fish are done cooking, transfer them to a plate lined with paper towels. Keep the fish warm in a 250°F (120°C) oven for up to 20 minutes as you finish cooking the rest of the fish.
This fish batter should be the consistency of heavy cream once the ingredients have all been mixed together.
Use an instant read thermometer to keep an eye on the temperature of the oil. Try to maintain a temperature of 375°F (190°C) throughout the cooking process.