Fried Kingfish Wings with Smoked Egg Yolk Chilli Oil Mayo

How to make it

1. For the Fried Kingfish Wings, combine buttermilk, soy sauce and sesame oil into a large bowl and submerge the kingfish wings. Marinate for 40 minutes at room temperature, or in the fridge overnight for best results. In another bowl, add both flours and spices, except smoked salt. Whisk together and set aside.
   

    
2. Add kingfish wings, one at time into the flour mixture and coat well, getting into every crevice, then place on a wire rack. Coat again if necessary. Heat oil in a deep fryer or large saucepan to 180°C. Slowly submerge wings into the oil and fry for 3-5 minutes. Place on cooling rack.
   

    
3. Return oil to 180°C again and second fry the wings to nice deep colour, approximately 2-3 minutes. Place on cooling rack and sprinkle with smoked salt.  Meanwhile, for the Smoked Egg Yolk Chilli Oil Mayonnaise, separate eggs and return yolks to the half of each shell. 
   

    

4. Return eggshells to the carton, ensuring the yolks are level. Wrap three layers of plastic wrap around the carton to seal. Push the end of the smoke gun into the carton and add chips to gun, turn on and light with a lighter, smoke eggs for 15 minutes. Top up smoke gun with chips if needed.

    

    
5. Once yolks are smoked, add to an immersion blender cannister with vinegar, lemon juice, oils, and salt. Blend until mixture is a thick mayonnaise consistency and place mayonnaise to a piping bag. 
   

    

    
6. To serve, place wings on a serving plate and garnish with spring onions and coriander Serve with sliced lime and a squeeze of mayonnaise on the plate. Drizzle a little more chilli oil over to finish.