From: Chef Erwin Tjahyadi, Komodo Truck, Los Angeles, CA. Yield: 4 servings. Pickled Onions: 1 cup champagne vinaigrette, prepared 1 cup very thinly sliced red onion Marinade: 1 cup buttermilk 1 Tbsp. seafood seasoning 2 cloves garlic, minced to taste, salt and pepper 1 lb. cod, cut into 2” wide strips Batter: 1½ cups rice flour divided 1 cup all-purpose flour 1 Tbsp. baking powder to taste, salt and pepper 1¾ cups club soda *** 2 large eggs 1 ...
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