Fill your deep fryer with canola oil,  Preheat the fryer to 375 degrees.  

Place a wire rack over a cookie sheet and set aside.

In a large bowl, stir together the all-purpose flour, 1 cup rice flour, baking powder, salt, pepper, and Old Bay Seasoning.  

In a smaller bowl, whisk together the egg and club soda.  

Whisk the liquid into the dry ingredients until just combined.  Don’t worry if there are small lumps in the batter.

Use a sharp knife to cut each cod fillet in half and season both sides with salt and pepper.

Dump the remaining ½ cup of rice flour into a ziplock bag.  Shake the fish fillets in the bag to coat them lightly.  

Preheat the oven to 200 degrees.

Dip the fish fillet into the batter.  Shake off any excess.

Holding onto one corner of the fillet, submerge the fillet into the oil almost to where you are holding it.  Carefully sway the fillet back and forth in the oil for 5 to 10 seconds to solidify the batter before submerging the fillet.  Repeat with half of the fish fillets.

Fry the fish for 5 to 7 minutes until the outside is golden brown on all sides and floats up towards the top of the fryer.

Using a wire skimmer, remove the fillets and place them on the wire rack.   Place the rack and cookie sheet in the preheated oven.

Repeat the process with the remaining fish.

Serve warm.