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Buttermilk fried blue-eye trevalla

Name: Blue eye trevalla recipe fried in buttermilk
Yield: 6
Ingredients: 1kg blue-eye trevalla chops, bone-in, skin on (or use John Dory, cod, grouper, gurnard, turbot or flounder); 500g tapioca starch; Canola, grapeseed or cottonseed oil, to deep-fry; 2 tsp ground sumac; 2 tsp smoked paprika; 2 tsp ground black pepper; 2 tsp ground coriander seed; 1/4 cup (55g) fine sea salt; 300ml buttermilk; 500ml (2 cups) Kewpie mayonnaise; 1 tbs Dijon mustard; 1/3 cup (80ml) white-wine vinegar

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https://model-trail.live/recipes/blue-eye-trevalla-recipe-fried-buttermilk/j2ubz8f4 — Buttermilk fried blue-eye trevalla

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by Josh Niland

Sep 01, 2019

The most decadent fried fish recipe you'll find. This is an edited extract from The Whole Fish by Josh Niland (Hardie Grant Books, $55) and is available where all good books are sold. Photographer © Rob Palmer 2019.

1kg blue-eye trevalla chops, bone-in, skin on (or use John Dory, cod, grouper, gurnard, turbot or flounder)
500g tapioca starch
Canola, grapeseed or cottonseed oil, to deep-fry

Seasoning mix

2 tsp ground sumac
2 tsp smoked paprika
2 tsp ground black pepper
2 tsp ground coriander seed
1/4 cup (55g) fine sea salt

Marinade

300ml buttermilk
500ml (2 cups) Kewpie mayonnaise
1 tbs Dijon mustard
1/3 cup (80ml) white-wine vinegar

Method

1.

For the seasoning mix, combine all the ingredients in a bowl and store in an airtight container until needed.
2.

For the marinade, combine ingredients in a large bowl. Arrange the fish chops on a baking tray, then tip the marinade over the fish. Wearing disposable gloves, rub the marinade over the fish, making sure the fish is well coated. Leave, uncovered, in the refrigerator for 4-6 hours.
3.

Coat the fish in the tapioca starch until it looks like a coarse batter around the fish, then leave, uncovered, in the refrigerator overnight.
4.

The next day, remove the fish from the refrigerator at least 1 hour before frying. Heat the oil for in a deep-fryer or a large, heavy-based saucepan to 190°C and fry the fish for 4-5 minutes until the internal temperature is 58°C. Remove and drain on a wire rack set inside a baking tray for 4 minutes.
5.

Season the fish thoroughly with the seasoning mix and serve with lemon or your favourite condiments.