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

Instructions

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.