- 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
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 and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.