Restaurants›The Point Crab House & Grill›Rockfish Lettuce Wraps Recipe

Rockfish Lettuce Wraps Recipe

Inspired by The Point Crab House & Grill
Time35m
Serves4

fried rockfish, cabbage, tomatoes, avocado, red onion, sriracha garlic aioli

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Ingredients

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Fried rockfish

Wrap mix

Sriracha garlic aioli

Method

Fried rockfish

1

Prep fish

Pat rockfish fillets dry with paper towels and cut into 1"–1.5" wide strips suitable for fitting in a lettuce leaf.

2

Make dredge and wet mix

In a shallow bowl combine flour, cornstarch, smoked paprika, garlic powder, kosher salt, and black pepper. In a second bowl whisk the egg with the buttermilk until smooth.

3

Coat fish

Heat 1 cup vegetable oil in a heavy skillet over medium-high until shimmering (about 350°F / 175°C). Working in batches, dredge each fish strip first in the flour mixture, then dip into the egg-buttermilk, then back into the flour mixture for a light double-coating. Shake off excess.

4

Fry

Carefully add coated fish strips to the hot oil without crowding. Fry until golden brown and crisp, 2–3 minutes per side depending on thickness. Transfer cooked fish to a wire rack or paper towel-lined plate and squeeze a little lemon over them. Keep warm while you assemble wraps.

Sriracha garlic aioli

5

In a small bowl combine mayonnaise, sriracha, minced garlic, lemon juice, honey, and salt. Whisk until smooth. If the aioli is too thick, whisk in 1 teaspoon of water at a time until you reach a drizzleable consistency. Taste and adjust sriracha or honey to preference. Refrigerate until ready to use.

Wrap mix

6

Prep vegetables

Finely shred the cabbage. Dice the roma tomatoes into small pieces (about 1/4"). Finely dice the red onion and chop the cilantro if using. Halve the avocado, remove the pit, slice or dice it, and toss with a squeeze of lime to prevent browning.

7

Season mix

Place shredded cabbage, diced tomatoes, avocado, red onion, and cilantro in a bowl. Add the lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; toss gently to combine.

8

Assemble wraps

Lay a butter lettuce leaf flat, spoon a small handful (about 1/4 cup) of the cabbage-tomato-avocado mixture into the center. Top with 1–2 fried rockfish strips. Drizzle 1–2 teaspoons of sriracha garlic aioli over the fish. Repeat for remaining leaves.

9

Serve

Arrange wraps on a platter and serve immediately with extra lime or lemon wedges and additional aioli on the side.