MAKE SPICY MAYO RECIPES

Steps:

• Briefly blitz half the prawns, half the salmon, the spring onions, lemon zest and half the coriander in a food processor until it forms a coarse paste. Tip into a bowl, stir in the rest of the prawns and salmon, season well and shape into four burgers. Chill for 10 mins.
• Mix the mayo and chilli sauce together in a small bowl, season and add some lemon juice to taste. Mix the lettuce with the cucumber, dress with a little of the remaining lemon juice and 1 tsp olive oil, then set aside.
• Heat the remaining oil in a large frying pan and fry the burgers for 3-4 mins each side or until they have a nice crust and the fish is cooked through. Serve with the salad on the side or in toasted burger buns, if you like, with a good dollop of the spicy mayo.

Steps:

• In a large bowl, add your buttermilk and chicken pieces, cover with plastic wrap and marinate overnight if possible (or at least 2 hrs)
• Drain chicken pieces.
• In a large bowl mix eggs, water, and red pepper sauce until well combined
• Grab a large gallon freezer bag and mix your dry ingredients (flour and spices) until well combined
• Season the chicken with salt, pepper, and garlic powder to taste and put all your pieces into the flour bag
• Shake the bag vigorously so that all pieces are well coated in the flour mixture
• Take out the floured chicken pieces and dip them into the egg/hot sauce mix
• After all pieces are well coated, return them to the flour bag and mix vigorously again until all pieces are well coated.
• Using a deep fryer or a large skillet, heat the peanut oil until it reaches 350F, or when it bubbles up when you sprinkle flour on top. You will have to work in batches. Fry your chicken pieces for 15 to 18 minutes (flipping once if using a skillet). Remember that smaller pieces will cook faster than larger pieces, and dark meat takes a bit longer than white meat to cook.