Recipe courtesy of E.M. Reidt
Episode: Miami
Print
Total:
1 hr 15 min
(includes refrigeration time)
Active:
15 min
Yield:
2 servings
Level:
Easy

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 

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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