Chef Hugo Matheson, one of our co-founders, taught us how to make authentic pub-style fried fish, with extra crispy batter coating a flaky white fish like rockfish or cod. The twist? We serve the fish with taco fixings in lettuce cups instead of tortillas. The whole presentation is so light and airy, crispy and crunchy, and fresh without ever feeling heavy. It’s a great shared dish, especially for anyone with a gluten-free diet. We use rockfish, but you’d get equally delicious results with cod, hake, or even red snapper.
Serves 4
- 1 1/2 pounds skinless rockfish, cod, or other white fish
- 1/2 teaspoon salt, plus more for sprinkling
- 1 1/4 cups cornstarch
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 3/4 cup cold club soda
- 12 large Bibb lettuce leaves
- Jalapeño aioli (recipe follows)
- Fresh cilantro leaves
- Pickled red onions (recipe follows)
- 1 watermelon radish, cut into julienne
- Fresh lime juice
