Snakehead on a Stick
Fried Snakehead, Buttermilk Hot Sauce Marinade, Alabama White Sauce, and Oyster Sauce
Chef Bobo Catoe of Alewife | Richmond, VA
Yield: TKTK
Adapted by StarChefs | January 2022
INGREDIENTS:
Snakehead Skewers:
Yield: 4 servings
1 snakehead fillet, cut into 1-inch chunks
2 cups buttermilk
2 ounces hot sauce
Fryer Dredge:
Yield: 1.75 quarts
2 cups masa harina
2 cups rice flour
2 cups coarse cornmeal
1 cup cornstarch
2 tablespoon salt
1 tablespoon black pepper
1 tablespoon gochugaru
Alabama White Sauce:
Yield: 1 quart
2 cups mayonnaise
1 cup labneh
½ cup apple cider vinegar
½ cup prepared horseradish
2 ounces fresh horseradish juice
¼ cup Kikkoman mirin
Salt
Black pepper
Gochugaru
Eel Glaze:
Yield: 1 quart
1 cup Kikkoman gluten-free tamari soy sauce
1 cup Kikkoman mirin
1 cup hickory syrup
½ cup Kikkoman rice vinegar
½ sugar
1 knob ginger, grated
2 tablespoon fermented garlic liquid
1 tablespoon hot sauce mash or sambal
To Assemble and Serve:
Yield: 4 servings
Oil, for frying
Salt
Black pepper
Chives, finely sliced
METHOD:
For the Snakehead Skewers:
In a nonreactive container, mix to combine buttermilk and hot sauce. Distribute the snakehead chunks out onto four 6-inch skewers. Dunk snakehead skewers into the buttermilk mixture and let marinate at least 3 hours in the refrigerator.
For the Fryer Dredge:
In a large bowl, whisk to combine all ingredients.
For the Alabama White Sauce:
In a large bowl, mix to combine mayonnaise, labneh, vinegar, prepared horseradish, horseradish juice, and mirin. Season with remaining ingredients. Reserve in the refrigerator.
For the Eel Glaze:
In a pot on medium-low heat, combine all ingredients. Cook until thickened.
To Assemble and Serve:
Heat a deep fryer to 350°F. Remove Snakehead Skewers from marinade and coat in Fryer Dredge. Fry the Snakehead Skewers until golden brown. Remove from oil and immediately season with salt and pepper. Transfer Snakehead Skewers to serving plates, drizzle with Alabama White Sauce and Eel Glaze, and garnish with chives.
