THE EGG YOU DIDN’T KNOW YOU NEED – PART II, SALTED YOLK TARTAR SAUCE AND SPICY FISH STICKS

Ingredients

SALTED YOLK TARTAR SAUCE:
• 2 salted duck eggs, raw or cooked
• 1 fresh egg yolk
• 1 clove garlic, smashed
• 2 tsp Dijon mustard
• 1/2 cup vegetable oil
• 1 small shallot, finely minced
• 1/2 tbsp minced capers
• 1/2 tbsp minced baby cornichons
• 1 tsp caper brine
• 1 tsp tabasco sauce
• salt and ground white pepper to season
SPICY FISH STICKS:
• 250~300 grams catfish fillet, or any firm white fish preferred
• 3/4 cup (105 grams) all-purpose flour, plus 1/2 cup for drenching
• 1/4 cup (26 grams) cornstarch or potato starch
• 1 tsp ground white pepper
• 3/4 tsp baking powder
• 1/8 tsp baking soda
• 1/2 tsp fine chili flakes
• 1/4 tsp salt
• 1 cup (228 grams) light beer, really cold
• 2 tbsp finely minced herbs, like basil and mint
• canola oil for frying

Instructions

1. MAKE SALTED YOLK TARTAR SAUCE: If using raw salted duck egg, wash clean under water (if they come encased in black salted sand) then place in a small pot and fill with water. Bring to a simmer and cook for 6 min, then transfer into cold water to cool down. If using pre-cooked salted duck eggs, omit this process.
2. Crack open the cooked salted egg then scoop out the yolks. Place them into a food-processor or blender, along with fresh egg yolk, garlic and Dijon. Start running while slowly, SLOWLY, pouring 1/2 cup of vegetable oil to form an emulsion. Once all the oil is added, you should have a sauce with mayonnaise consistency. Transfer into a bowl and add minced shallot, minced caper, minced cornichons, caper brine, tabasco sauce. Mix well, then season with salt and about 1/8 tsp of ground white pepper. Cover and let sit in the fridge for at least 2 hours, or best overnight before serving.
3. MAKE SPICY FISH STICKS: Pop your beer in the freezer for a few min while you work. Add enough canola oil into a frying pot until it reaches 2" deep (7 cm), and bring to 340 F/170 C over medium heat. Cut the fish fillet into long strips about 3~4" long (13 cm) and 1/2" (1.5 cm) thick. Season LIGHTLY with a little salt and ground white pepper, set aside. In a large bowl, whisk together 3/4 cup flour, cornstarch, ground white pepper, baking powder, baking soda, chili flakes and salt. Pour in the cold beer, add the minced herbs, and stir with a fork gently just until it comes into a loose and lumpy batter (lumps are fine. don't overwork it).
4. Drench 3~4 pieces of fish in plain flour, pressing the flour into the fish so it sticks well and dusting off excess, then transfer the fishes into the batter. Once the fishes are coated with a thin layer of batter, transfer gently into the frying oil. ADD THE FISH ONE AT A TIME and fry for 10~15 seconds before adding the next, so the batter has crippled up and won't stick together. If the fish is sticking to the bottom of the pot, give it a gentle nudge on the bottom with chopstick to release it.
5. Once the fish sticks are golden brown and crispy, drain well and set aside on a cooling rack. Repeat with the rest. Serve immediately with salted yolk tartar sauce.