Crispy Hamachi Collars with Hackleback Caviar
Time: 1 day
When it comes to an underrated fish cut, collar is high on our list. The succulent and flavorful collar tastes great with marinades and is an appealing break from fillets.
INGREDIENTS
Yield: 8 servings
- 8 C canola oil for frying
- 125g Hackleback Caviar
- 24 slices pickled cucumber
- 8 ea. Hamachi Collars
- As needed Kosher salt
- As needed black pepper
- For the Buttermilk Marinade:
- 3 C buttermilk
- 2 ea. lemons, zest and juice
- Freshly ground black pepper
- 2 tbsp fresh dill
- 1 tbsp paprika
- 1 tsp kosher Salt
- 5 dashes Tabasco
- For the Dredge:
- ½ C cornstarch
- ½ C all-purpose flour
- 1 tsp seasoning salt
- For the Sauce:
- ½ C crème fraiche
- ¼ C buttermilk
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp chopped dill
- ½ tsp onion powder
- 1 tsp kosher salt
- 1 tsp Freshly ground black pepper
PREPARATION
Step 1
Mix all of the ingredients for the marinade, submerge collars, and place in the refrigerator for 12 hours.
Step 2
Whisk to combine ingredients for the dredge and reserve. Combine all ingredients for the sauce, whisk to homogenize, and refrigerate until serving.
Step 3
After marinating collars, heat canola oil in a tall-sided pot and heat to 350 degrees F.
Step 4
Remove collars and coat with dredge. Fry at 350 degrees F for 5 minutes or until deep golden brown.
Step 5
Remove from oil onto a paper towel-lined tray. Season lightly with kosher salt, black pepper, and smoked paprika. Let cool for 1 minute.
Step 6
To serve, spoon the sauce onto serving plates, top each collar with pickled cucumbers and finish with Hackleback Caviar.
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