Recipe courtesy of E.M. Reidt

Halibut Cheeks with Spicy Aioli

  • Level: Easy
  • Total: 1 hr 15 min (includes refrigeration time)
  • Active: 15 min
  • Yield: 2 servings
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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 


  1. 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.
  2. 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.
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