Halibut Cheeks with Spicy Aioli
6 ounces halibut cheeks
8 ounces buttermilk
1 cup all-purpose flour
1 egg
1 cup Japanese breadcrumbs (panko)  
4 cups canola oil
1 teaspoon cayenne pepper
1/2 teaspoon kosher salt
Spicy mayonnaise (homemade or store-bought), for dipping  
Instructions:
Soak the halibut in the buttermilk for several minutes, then remove and dredge in the flour. Whisk together the buttermilk and egg in a stainless-steel bowl. Dip the halibut into the liquid, and then remove and dredge in the breadcrumbs until coated. Refrigerate for 1 hour.
Heat the canola oil in a straight-sided saucepot to 325 degrees F. Submerge the cheeks in the oil and fry until golden brown. Season with the cayenne and salt and serve with spicy mayonnaise for dipping.
