Blue cod buffalo wings

SERVES 4 / PREPARATION 10 MINUTES / COOKING 2 MINUTES

This dish is inspired by the buffalo wing sauce my partner Kareem Harvey created for our fast casual restaurant, Love Chicken. When deep-fried, the wings and collars from blue cod (and other fish like hāpuka and snapper) are the seafood version of chicken wings, so this seems like a nobrainer for us. The fish wings, like their poultry cousins, are cheap, too – you can feed a party with these – and available at most fishmongers. We use Kaitaia Fire hot sauce, an organic hot sauce made from chillies grown near Lake Ohia on the North Island. The chilli sauce has the perfect amount of acidity for this dish, so if you are using another hot sauce, you may need to balance with a splash of red wine vinegar. A bench-top fryer, while not essential for this dish, is easier and safer when deep frying at home.

150g unsalted butter

150ml chilli sauce oil for deep frying such as canola cornflour

1kg blue cod wings and collars

Soften the butter until it is on the verge of melting, but still retaining its shape, barely (you should be able to poke your finger through it). A microwave works well, as does a warm spot in the house. Place the softened butter into a bowl and, using a balloon whisk, slowly add the chilli sauce, whisking until all the sauce is combined and the butter mixture is bright orange and appears creamy. Set aside. Do not refrigerate.

In a large, deep-sided saucepan, heat the oil to 180℃, paying attention to the pot (do not leave unattended).

Put a couple of tablespoons of cornflour into a large mixing bowl, add the fish wings and collars and toss until the fish is lightly coated in the flour. In another bowl add the buffalo sauce. Carefully deep fry the wings for two minutes or until lightly crisped. Drain for a further minute then place in the bowl with the hot sauce; toss to combine. Pile the fish onto a plate, drizzle over any remaining sauce and serve with plenty of napkins and a glass of your favourite beer.