Mekajiki Swordfish Collarbone 350G [Wild Caught Sea Frozen]

DEFROST METHOD:
1. Place fish in the fridge (0-20°C) for 3-5 hours.
2. Remove fish from vacuum bag.
3. For best result, soak the fish in a cold brine for 30-45 minutes.
4. Remove fish from the brine. Pat it dry with a paper towel.

BRINE PREPARATION

1. Ingredients: 1 litre cold water, 30g salt and 15g sugar.
2. Mix salt and sugar with a little bit of warm water until both salt and sugar are dissolved.
3. Mix it in the cold water.

Instructions:
Step 1: Thin Your Collarbone
This is accomplished by pounding your fish with a mallet on a chopping board.

Step 2: Dredge Your Collarbone
Dredge the collarbone in flour that’s had your choice of deep-fried fish seasoning added to it. If you don’t have prepared seasoning, you can make your own. To make fried fish seasoning, add the following spices to every cup of flour:

1/2 teaspoon dried oregano
1/2 teaspoon celery salt
1/2 tablespoon black pepper
1/2 tablespoon chili powder
1/2 tablespoon mustard powder
1 tablespoon of paprika
1 tablespoon garlic salt
1/2 tablespoon of onion powder
Step 3: Dip in an Egg Wash
After dredging your collarbone in this mixture, dip it in an egg wash. You can also use buttermilk, regular milk or yogurt instead of egg.

Step 4: Add a Coating
Next, cover your collarbone in breadcrumbs, panko or another coating. This final step can vary substantially ⁠— you can use anything from sesame seeds to tempura.

Step 5: Deep Fry Your Collarbone
Finally, fully submerge your coated fish in oil to be deep fried. The oil you choose can substantially affect the flavor and nutrition of your crispy fried collarbone