Crispy Fried Fish Burrito

• 3/4 cup jasmine rice
• Vegetable oil, for frying
• 1/2 cup flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper
• 2/3 cup club soda
• Two 5-ounce tilapia fillets, cut into 2-inch pieces
• Four 10-inch flour tortillas
• Sour cream, for serving
• Thinly sliced green onions, for serving

1. Cook the jasmine rice according to package directions.
2. Line a baking sheet with paper towels.
3. Attach an oil/candy thermometer to the side of a medium pot, add 3 inches of vegetable oil and warm over medium high heat until the oil reaches 300.
4. Reduce the heat to medium, and let the oil continue heating till it reaches 350.
5. Meanwhile, whisk together the flour, baking soda, sea salt, freshly ground pepper and club soda.
6. Dip the tilapia in the batter and coat well.
7. Carefully add 3 or 4 pieces of tilapia at a time to the 350 oil and cook it, gently stirring occasionally, for 4 to 5 minutes, until the batter is light brown and crispy, the fish flakes easily and reaches an internal temperature of 145.
8. Remove the tilapia from the oil with a slotted spoon and place it on the paper towel-lined baking sheet, and repeat with the remaining fish and batter.
9. Divide the rice among the tortillas, top with the crispy fish, sour cream and green onions.
10. Roll into burritos.

jasmine rice, vegetable oil, flour, baking soda, salt, freshly ground pepper, club soda, flour tortillas, sour cream, green onions

Taken from www.foodandwine.com/recipes/crispy-fried-fish-burrito (may not work)