0.0 – 0 reviews • Buttermilk
| Level: |
Easy |
| Total: |
1 hr 15 min |
| Active: |
15 min |
| Yield: |
2 servings |
| Level: |
Easy |
| Total: |
1 hr 15 min |
| Active: |
15 min |
| Yield: |
2 servings |
Ingredients
- 6 ounces halibut cheeks
- 8 ounces buttermilk
- 1 cup all-purpose flour
- 1 egg
- 1 cup Japanese breadcrumbs (panko)
- 4 cups canola oil
- 1 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- Spicy mayonnaise (homemade or store-bought), for dipping
Instructions
- Soak the halibut in the buttermilk for several minutes, then remove and dredge in the flour. Whisk together the buttermilk and egg in a stainless-steel bowl. Dip the halibut into the liquid, and then remove and dredge in the breadcrumbs until coated. Refrigerate for 1 hour.
- Heat the canola oil in a straight-sided saucepot to 325 degrees F. Submerge the cheeks in the oil and fry until golden brown. Season with the cayenne and salt and serve with spicy mayonnaise for dipping.