Fried Butterfish Collar Recipe

Trim and pat dry

Rinse the butterfish collars under cold water and pat dry thoroughly with paper towels. Trim any ragged fins or excess bits, leaving the collar intact.

Make shallow slashes (2–3) across the thick meaty part of each collar to help marinade penetrate and to promote even cooking.

Season: Rub each collar evenly with kosher salt (about 1/2 tsp per collar depending on size), freshly ground black pepper, grated garlic, and drizzle with lemon juice. Let rest at room temperature for 10–15 minutes (no more than 30 minutes).

Set up a 3-step breading station: bowl 1 — flour mixed with cornstarch; bowl 2 — beaten egg with milk; bowl 3 — panko mixed with smoked paprika, garlic powder, sea salt, and black pepper.

Dust each marinated collar lightly in the flour-cornstarch mixture, shaking off excess. Dip into the egg wash, allowing excess to drip off. Press into the panko mixture to coat thoroughly, paying attention to the meatier sides and edges. Place on a wire rack and let rest 5–10 minutes so coating adheres.

Heat oil: In a large skillet (preferably cast-iron) heat 1 cup neutral oil over medium-high heat until shimmering and about 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread—if it sizzles and browns in ~30 seconds, it's ready.

Fry collars in batches: Carefully add 1–2 collars to the hot oil, skin-side down first if possible. Fry for 3–4 minutes per side, turning gently with tongs so the coating becomes golden brown and the thicker meat reaches an internal temperature of 135–140°F (57–60°C). Total fry time will depend on collar thickness (typically 6–10 minutes).

During the last 1 minute of frying, reduce heat to medium-low, add the unsalted butter to the pan and spoon the foaming butter over the collars to baste and add flavor. This also helps crisp edges.

Transfer fried collars to a wire rack set over a baking sheet (not paper towel) and rest 2–3 minutes. Squeeze fresh lemon over each collar and sprinkle with chopped parsley or scallions.

Repeat with remaining collars. Keep finished collars warm in a 200°F (95°C) oven while frying remaining batches, if desired.

Make sauce: Whisk together mayonnaise, soy sauce, rice vinegar, sriracha (or chili paste), and lemon zest in a small bowl. Taste and adjust heat or acidity. Serve chilled or at room temperature alongside the fried collars.