Corn Fried Hamachi Collars

Recipe courtesy of Wes Tyler, CEC, CCA, WCMC, Executive Chef, One Carlton Woods Drive (The Woodlands, Texas)

Procedure for the Jicama & Supreme Citrus Slaw

In a small stainless steel mixing bowl, combine jicama, orange segments and cilantro.
Squeeze 1/2 lemon into slaw and toss lightly.
Season with salt and pepper to taste.

Procedure for the Yuzu Aioli

In a blender or food processor, combine egg yolks, yuzu lime juice, garlic and salt. Blend well.
With blender or food processor on, slowly add the oil in a steady stream to emulsify with egg mixture.
Once aioli is smooth and of thick consistency, remove and transfer to squirt bottle.

Procedure for the Breading Station

In a medium-sized stainless steel mixing bowl, combine corn flour, all-purpose flour, salt and pepper. Mix well.
In a separate medium-sized stainless steel mixing bowl. Whisk eggs until frothy and well-blended.

Assembly Instructions

Using the breading station, coat the collars in corn flour mixture and transfer to eggwash.
Once thoroughly coated with eggwash, return to corn flour mixture and dredge well.
Using a pan or deep fryer, heat oil to 350° F, and fry collars for 3-4 minutes depending on size, or until internal temperature is 140° and collars are golden brown.
Once fully cooked, remove from fryer, let drain and transfer to plate.
Using the squirt bottle, generously squeeze the aioli over the collars (served on side, optional).
Place the jicama and supreme citrus slaw on top of the collars.
Garnish with peppadew peppers and fresh cilantro.