Serves 2
Ingredients:
100g plain flour
50g cornflour
50g rice flour
5g salt
100ml buttermilk
2 Mulloway or Barramundi fish wings (scales removed)
1 litre grape seed oil
Ingredients (to serve):
100ml Kewpie mayo
30ml Sriracha
1 lime
Salt
Method:
Remove the fish wings from your fridge and bring to room temperature.
Mix the flours and salt in a bowl.
In a separate bowl, dip the wings into the buttermilk and then dip the wings in the flour mix.
Dip the wings again in the milk then flour (repeating step 3).
Deep fry at 180°c until the internal temperature is 55°c at the thickest part of the fish (check by inserting a thermometer into the fish flesh).
Remove, drain off the excess oil and season.
Combine the Kewpie mayo and Sriracha and serve on the side with cheek of lime.
Enjoy!