Fried Skate Cheeks & Shiso Recipe

Fried Skate Cheeks & Shiso Preparation

1. 1

   Prepare the Yuzu Olive Aioli

   In a bowl, whisk together the yuzu juice, minced garlic, and egg yolks until well combined. Slowly drizzle in the olive oil while whisking continuously until the mixture emulsifies and thickens. Season with salt and black pepper to taste. Set aside.

2. 2

   Prepare the Skate Cheeks

   In a shallow bowl, combine the all-purpose flour and cornstarch. In another bowl, beat the eggs. Dip each skate cheek into the egg, then dredge in the flour-cornstarch mixture, shaking off excess.

3. 3

   Fry the Skate Cheeks

   Heat a deep skillet or frying pan over medium-high heat and add enough olive oil to submerge the skate cheeks. Once the oil is hot, carefully add the skate cheeks in batches, frying until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

4. 4

   Fry the Shiso Leaves

   In the same oil, add the shiso leaves and fry for about 30 seconds or until crispy. Remove and drain on paper towels.

5. 5

   Prepare the Matcha Salt

   In a small bowl, mix together the matcha powder and salt. Adjust seasoning to taste.

6. 6

   Serve

   Arrange the fried skate cheeks on a platter, garnish with the crispy shiso leaves, and serve with the yuzu olive aioli and matcha salt on the side.