Crispy Fish & Chips Salad with Quick-Pickled Onions

Method

1. Preheat the oven to 425°F. Spray two rimmed baking sheets with olive oil cooking spray.
2. Arrange the frozen fish portions in a single layer on one baking sheet, and the frozen fries in a single layer on the other. Spray both with cooking spray. Mix the salt, pepper, and paprika in a small bowl; sprinkle half of the spice mixture evenly over the fish and fries.
3. Place the baking sheet with fries on the bottom oven rack and the fish on the top rack. Bake for 15 minutes. Remove both pans from the oven. Flip the fish pieces and toss the fries. Spray again with cooking spray, then sprinkle the remaining spice mixture over both. Return the pans to the oven in the same positions. Continue baking until golden and crispy, about 10 more minutes.
4. While the fish and fries bake, make the pickled onions: In a small microwave-safe bowl, combine the sliced red onion, 1/2 cup malt vinegar, 1/2 cup water, 1 teaspoon sugar, and 1/4 teaspoon salt. Microwave until steaming, about 3 minutes. Let cool for 10 minutes.
5. For the dressing: In a separate bowl, whisk together the mayonnaise, 2 tablespoons malt vinegar, 2 tablespoons water, and the pickle relish until smooth.
6. To serve: Place the butter lettuce in a large bowl. Add the pickled onions and 1/4 cup of the pickling liquid; toss to coat. Divide the lettuce among serving bowls. Sprinkle the fries and cooked peas (if using) evenly over the lettuce. Top each bowl with 2 to 3 pieces of fish. Drizzle with the dressing. Serve with lemon wedges on the side.