Halibut Cheeks with Spicy Aioli

• 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.
2. Whisk together the buttermilk and egg in a stainless-steel bowl.
3. Dip the halibut into the liquid, and then remove and dredge in the breadcrumbs until coated.
4. Refrigerate for 1 hour.
5. Heat the canola oil in a straight-sided saucepot to 325 degrees F. Submerge the cheeks in the oil and fry until golden brown.
6. Season with the cayenne and salt and serve with spicy mayonnaise for dipping.

cheeks, buttermilk, flour, egg, japanese breadcrumbs, canola oil, cayenne pepper, kosher salt, mayonnaise

Taken from www.foodnetwork.com/recipes/halibut-cheeks-with-spicy-aioli-recipe.html (may not work)