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 ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.