YIELD: 4 servings For the pickled onions: 1 cup champagne vinaigrette, prepared 1 cup very thinly sliced red onion For the marinade: 1 cup buttermilk 1 Tbsp. Old Bay Seasoning 2 cloves garlic, minced salt and pepper, to taste 1 lb. Alaskan cod, cut into 2” wide strips For the batter: 1 ½ cups rice flour, divided 1 cup all-purpose flour 1 Tbsp. baking powder salt and pepper, to taste 1 ¾ cups club soda 2 large eggs 1 cup buttermilk grapeseed ...

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