Cooking Instructions
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Step 1
Whisk together
Champagne Vinegar (1/4 cup)
and
Shallots (1 tsp)
and allow to rest for 5 minutes, then whisk in the
Honey Mustard (1/3 cup)
,
Dijon Mustard (1/3 cup)
,
Black Mustard Seeds (1/2 Tbsp)
and
Grey Sea Salt (to taste)
.
Step 2
If preheating is necessary preheat the air fryer to 400 degrees F (200 degrees C).
Step 3
In a bowl, stir together the
Rice Flour (1 cup)
,
Semolina (1 cup)
,
All-Purpose Flour (3 cups)
,
Salt (2 Tbsp)
,
Ground Black Pepper (1 tsp)
, and
Cayenne Pepper (1/2 tsp)
.
Step 4
Using a small paring knife partially slit the back of each
Shrimp (8 oz)
so they open slightly. Cut the
Halibut (8 oz)
into approx. 1-inch pieces. Place seafood in one mixing bowl and
Fennel Bulb (1)
,
Red Onion (1)
, and
Lemon (1)
in a separate bowl. Toss each with enough
Buttermilk (1 cup)
to moisten them. Drain the seafood using a strainer. Then place it over a large bowl. Sprinkle generously with rice coating and shake; repeat until the seafood is well coated, not stuck together and any excess flour coating has been shaken off. Remove to a tray and lightly coat the seafood and vegetables with
Vegetable Oil Cooking Spray (as needed)
. Repeat this process with the vegetables and add both in a single layer to the air fry basket/tray.
Step 5
Air fry until golden-brown and crisp, approx. 8-10 minutes then transfer to a tray lined with paper towels. Season immediately with salt and serve with the mustard sauce on the side for dipping and fresh lemon wedges if desired.
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