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Fried Kingfish Wings with Smoked Egg Yolk Chilli Oil Mayo
- Steps
- Ingredients
Ingredients
Fried King Fish Wings
Smoked Egg Yolk Chilli Oil Mayonnaise
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Steps
- For the Fried Kingfish Wings, combine buttermilk, soy sauce and sesame oil into a large bowl and submerge the kingfish wings. Marinate for 40 minutes at room temperature, or in the fridge overnight for best results.
- In another bowl, add both flours and spices, except smoked salt. Whisk together and set aside.
- Add kingfish wings, one at time into the flour mixture and coat well, getting into every crevice, then place on a wire rack. Coat again if necessary.
- Heat oil in a deep fryer or large saucepan to 180°C. Slowly submerge wings into the oil and fry for 3-5 minutes. Place on cooling rack.
- Return oil to 180°C again and second fry the wings to nice deep colour, approximately 2-3 minutes. Place on cooling rack and sprinkle with smoked salt.
- Meanwhile, for the Smoked Egg Yolk Chilli Oil Mayonnaise, separate eggs and return yolks to the half of each shell.
- Return eggshells to the carton, ensuring the yolks are level. Wrap three layers of plastic wrap around the carton to seal.
- Push the end of the smoke gun into the carton and add chips to gun, turn on and light with a lighter, smoke eggs for 15 minutes. Top up smoke gun with chips if needed.
- Once yolks are smoked, add to an immersion blender cannister with vinegar, lemon juice, oils, and salt. Blend until mixture is a thick mayonnaise consistency and place mayonnaise to a piping bag.
- To serve, place wings on a serving plate and garnish with spring onions and coriander Serve with sliced lime and a squeeze of mayonnaise on the plate. Drizzle a little more chilli oil over to finish.
