Tip 1: We recommend using a neutral tasting oil to fry fish like a vegetable blend, canola or sunflower. Olive oil has a lot of flavour and lower smoke point which will impact the taste of the fish.
Tip 2: Don't use all of the soda water in the batter, this recipe only calls for 1/2 cup. Squeeze a splash of lime in the remaining and sip while you cook!

Prepare Ingredients + Pico de Gallo

• Wash tomatoes, jalapeno and cilantro.
  
• Dice tomatoes into 1/4 inch pieces.
  
• Cut jalapeno in half and remove stem and seeds.
  
• Finely chop into 1/4 inch pieces.
  
• Wash hands with hot soapy water.
  
• Pick and finely chop cilantro leaves.
  
• Cut lime in half.
  
• Cut avocado in half and remove pit.
  
• Dice into 1/2 inch pieces and scoop flesh out with a large spoon.
  
• Combine tomato, avocado, red onion, cilantro and jalapeno to taste in a medium bowl.
  
• Season to taste with half of the lime juice and salt and pepper.

Warm Tortillas

• Heat a medium non-stick skillet over medium-high heat.
  
• Place tortilla into skillet and warm for 30 seconds to 1 minute, then flip to warm the other side.
  
• Repeat with remaining tortillas.
  
• Wrap in a clean towel or foil to keep warm.

Prepare Creamy Cabbage

• Meanwhile, in a medium bowl, combine mayonnaise, honey and 1/2 tsp. of chipotle powder or to taste.
• Add cabbage and toss to coat.
• Season to taste with salt and pepper.

Prepare Batter

• In a large bowl, combine egg whites, GF flour, cornstarch, baking powder, 2 tsp salt, 1/2 cup soda water, and spice blend.
  
• Mix until no clumps remain.
  
• Drain and pat dry rockfish.
  
• Cut rockfish in half lengthwise then cut into a total of 8 thin pieces and place into the batter.
  
• Toss to coat in batter.
  
• Line a plate with paper towel.

Cook Fish

• Heat the same skillet from Step 2 with 3 tbsp. canola or vegetable oil over medium heat.
  
• Use a spoon to drop a dot of batter into the oil, if the batter sizzles immediately, the oil is hot enough. If oil is smoking, remove skillet from heat and allow oil to cool, then return to medium heat and repeat.
  
• Once oil is hot, use tongs to grab each piece of fish, dripping off any excess and carefully place into the skillet. Cook in two batches if necessary.
  
• Cook fish for 7–8 minutes, carefully flipping halfway through until golden and crispy. Cook until fish has reached an internal temperature of 158°F.
  
• Cover with a lid or foil if oil is splattering.
  
• Use tongs to remove fish from hot oil and place onto paper towel to absorb excess oil.

Finish + Serve

• Place tortillas onto serving plates.
  
• Top each tortilla with a piece of fish, creamy cabbage and pico de gallo.
  
• Squeeze with remaining lime cut into wedges if desired.
  
• Enjoy!