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 oil, for frying
2 cups chopped Romaine
1 Tbsp. sour cream
20 seedless California grapes, sliced
2 Tbsps. toasted slivered almonds
Old Bay Seasoning
warm corn tortillas
black pepper
lemon wedges

1. For the pickled onions: combine vinaigrette and onions in a large bowl and refrigerate overnight.
2. For the fish: Combine all marinade ingredients in a large bowl. Add fish and refrigerate overnight.
3. For the batter: In a large bowl, combine 1 cup rice flour, the all-purpose flour, baking powder, salt and pepper and club soda. In another bowl, whisk together the eggs and buttermilk. Dip the fish in the egg mixture, then into remaining rice flour and then into batter. Combine the Romaine, lettuce, sour cream, almonds and grapes.
4. Heat oil to 325°F and fry fish a few pieces at a time. Sprinkle with Old Bay. Serve each piece of fish on a corn tortilla with Romaine salad, pickled onions, black pepper and a wedge of lemon.